Layered Cheddar-Potato Tart
Prep Time
Cooking Mode
2 tbsp olive oil
1 tsp salt, divided
pepper to taste
2 cups sliced Yellow Petites Potatoes
½ tsp smoked paprika
3 tbsp chopped fresh flat-leaf parsley
5 eggs
½ cup milk
1 9-inch (23 cm) Deep Dish Pie Shell
½ cup shredded marble Cheddar cheese
2 tbsp olive oil
1 tsp salt, divided
pepper to taste
2 cups sliced Yellow Petites Potatoes
½ tsp smoked paprika
3 tbsp chopped fresh flat-leaf parsley
5 eggs
½ cup milk
1 9-inch (23 cm) Deep Dish Pie Shell
½ cup shredded marble Cheddar cheese
Directions
1Preheat 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.
2Whisk 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.
3Bake 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.
Disclaimer
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Personal Note
Personal Note
