For those who regularly have potatoes, vegetables and meat (AVG) on the menu but still want to try something different, I have now made up a delicious potato pie . With the well-known ingredients, but in a slightly different form and with an Italian twist.
It’s an easy dish that also looks nice. And bet your kids would love to try a slice of this ‘pie’. But this is also a delicious all-in-one meal for adults that is on the table in no time.
The CêlaVíta Flavor of Fresh Herbs potato wedges with basil and garlic are an ideal base for this dish. In this way you can quickly and easily give a delicious Italian taste to the entire potato pie in combination with some Parmesan and pine nuts. And these potatoes in their skins only contain herbs and oil and no preservatives. As a result, the potatoes retain their delicious and pure taste.
You can also make a large version of this potato pie for about 4 to 6 people. Then double the ingredients and use a springform of about 26 cm. It may also need a little longer in the oven until it is cooked through.
Also try minced meat instead of bacon or replace the broccoli with zucchini.
Recipe potato pie with broccoli
2 A 3 PERSONS
450 gr CêlaVíta Flavor of Fresh Herbs Basil Garlic 200 gr diced bacon or strips 3 eggs 125 ml whipped cream 125 gr Greek yogurt 250 gr broccoli 1 bell pepper 1 onion 2 tablespoons pine nuts Handful grated parmesan cheese Oil or butter
Springform tin of about 20 to 22 cm
Preheat the oven to 180 degrees. Place the bacon in a dry frying pan and fry for 5 minutes, then drain on a paper towel. Boil the broccoli for 3 minutes in a pan of water and drain. Chop the onion and fry it in a pan with a little oil or butter. Add the potatoes and the bell pepper in cubes and stir to combine the flavors of the herbs. Bake this for two minutes.
Line the bottom of the baking tin with baking paper and grease the edges with oil or butter. Divide the potato mixture, broccoli, bacon and some pine nuts alternately in the springform pan. Beat the eggs, cream and yogurt together with a whisk and pour over. Sprinkle the dish with some Parmesan cheese and possibly some extra pine nuts. Bake the potato pie for about 40 minutes.
Check with a skewer whether the egg mixture is well set and the cake is cooked. Let it cool slightly and cut with a knife along the edge of the springform and then carefully remove it.
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Source: Leukerecepten by leukerecepten-nl.
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