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Prep Time
15 mins
Total Time
45 mins
Serves
Serves 8

Ingredients

2 tbsp
olive oil
30 mL
1 tsp
salt, divided
2 mL
pepper to taste
2 cups
sliced Yellow Petites Potatoes
500 mL
1/2 tsp
smoked paprika
2 mL
3 tbsp
chopped fresh flat-leaf parsley
45 mL
5
eggs
1/2 cup
milk
125 mL
1
9-inch (23 cm) Deep Dish Pie Shell
1/2 cup
shredded marble Cheddar cheese
125 mL

Directions

Step 1
Preheat oven to 450°F (230°C). Heat olive oil in a non-stick skillet over medium-high heat; add sliced potatoes and sauté for 10 min., until slightly softened. Season with 1/2 tsp salt, pepper and smoked paprika; toss in chopped parsley. Set aside.
Step 2
Whisk together the eggs and milk and season with 1/2 tsp salt and pepper. Spread potatoes evenly in the tart shell and sprinkle shredded Cheddar cheese overtop. Pour eggs over the potatoes and jiggle to settle.
Step 3
Bake for 15 minutes; turn oven down to 350°F (180°C) and bake for another 15 min. Serve immediately or let cool to room temperature, wrap and refrigerate until needed. To reheat, slice and warm for 10 min. before serving.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
260
Fat:
17 g
Saturated Fat:
7 g
Carbs:
18 g
Fibre:
1 g
Cholesterol:
145 mg
Protein:
10 g
Sodium:
250 mg
Potassium:
40