Mexicali potato pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes -- scrubbed |
| 1 | Onion -- minced | |
| ¼ | teaspoon | Red pepper flakes |
| 5 | tablespoons | Olive oil |
| 2 | Eggs -- lightly beaten | |
| ¼ | pounds | Monterey jack cheese -- |
| Grated | ||
| 4 | ounces | Green chiles -- drained & |
| Chopped | ||
| ½ | cup | Black olives -- chopped |
| 1 | tablespoon | Lemon juice |
| 6 | tablespoons | Dry bread crumbs |
Directions
Preheat the oven to 350. In large heavy saucepan cover the potatoes with 2 inches salted water, bring the water to a boil, and simmer the potatoes, covered for 30 to 40 minutes, or until they are tender.
Drain the potatoes and let them cool until they can be handled. Peel the potatoes and force them through a food mill into a large bowl.
In a small skillet cook the onion with the red pepper flakes in 2 tbsp of the oil over moderate heat, stirring, until it is softened, add the mixture to the potato with the eggs, cheese, chilies, olives, lemon juice salt and pepper and combine the mixture well. Coat the bottom and side of a 9" pie plate, sprinkle with the remaining 3 tbsp crumbs. Spread the potato mixture in the pie plate, sprinkle it with the remaining 3 tbsp crumbs and drizzle the remaining 2 tbsp oil over the top. Bake the pie in the middle of the oven for 1 hour, let it cool on a rack for 5 minutes, and cut it into wedges. Serve the pie warm or at room temperature.
Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:46) (159) Fido: Cooking