Thursday, 3 May 2012

Egg and Potato Pie

A few weeks ago I wrote a post about the lovely Easter brunch we had this year.
My friend Tip made a wonderful egg and potato pie from Sweet Paul Magazine.
She served it with a side salad and some bread.
It was perfect.
Scroll down to see the recipe.
I really hope you try it!


1 tablespoon olive oil
1 tablespoon butter
2 onions, finely chopped
2 spring onions, thinly sliced
salt and pepper, to taste
2 large sheets of puff pastry
plain flour
1 large potato, thinly sliced
60 gram prosciutto (or any nice ham)
1 tablespoon finely chopped thyme
7 eggs

Serves 6 people

1. Preheat the oven to 180 degrees Celsius
2. Heat the oil and butter in a large pan and saute the onions and spring onions until soft
3. season with salt and pepper
4. roll out the puff pastry so that it covers an ovenproof dish. You might have to use two sheets
5. Use a little plain flour so the pastry does not stick to the surface
6. Layer the onions, potato, ham and thyme in the dish
7. crack the eggs and place on top
8. make some strips of left over pastry and place on top
9. bake until golden and crispy, about 45 - 60 minutes
Serve warm

Thank you sweet Paul :-)

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