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31 December 2012 @ 01:00 am
Meat Extension Monday - 4rd Edition  

If your refrigerator looks anything like mine right now you have leftovers. Likely a lot of them. This recipe which is loosely based on the Spanish Tortilla de Patata is a great use for that cup of this and a bit of that leftover.


Egg and Potato Pie                                   Makes two 9” pies

COMPONENTS
8 - 10 eggs
1c baked potato, cubed  
1 small onion, slivered
½c mushroom, sliced
1c meat, chopped fine
1c spinach, cooked and drained dry
1c cheese, cubed
½t garlic powder
1 t black pepper

Spray grease

TOOLSET
Large sheet pan with edges
Two 9” pie tins
Mixing bowl
Whisk
Knife and board
Wooden spoon
Medium sauce pan with lid

Large zip bag for storage

PROCEDURE

  • Heat oven to 350 degrees.
  • Begin by breaking down the vegetation, meat and cheese.
  • Place saucepan over medium low burner, add spray oil and heat until it just shimmers.
  • Add onion and mushrooms and cook the mixture until it begins to brown.
  • While the mixture sweats, liberally grease the pie tins and lay them side-by-side on the cookie sheet.
  • Line the bottom of tins with baked potato and then a divide the cooked veggies between the pies.
  • Now add spinach to the empty sauce pan, cover and steam it until it is just cooked.
  • Add the drained greens, meat, cheese and spices to the tins.
  • Finally whisk up the eggs in the mixing bowl and divide that mixture between pies. Jiggle each pan gently to release any air bubbles and to make sure
    the eggs completely coat the filling.
  • Now place the pies into the oven and bake for 30-45 minuets or until cooked all the way through and lightly brown on top.
  • Serve warm or cold.
  • These pies freeze beautifully.
  • Enjoy.

TIPS & VARIATIONS

  • Meat. This recipe was originally designed for leftover roast beast, but works equally well with fowl, ham or bacon.
  • Veggies. Although I always use potato and onion, the list above is not at all hard and fast. Use what you have and try whatever combination strikes your fancy. Just be sure to cook most everything before hand and drain away any extra liquid.
  • Cheese. Cheddar is a favorite but I have had equal luck with feta, Parmesan even blue cheese.
  • Condiments. Serve with sour cream, ketchup or salsa.

Frugally yours-
KC/FP

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