- 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
Method
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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Nutritional Facts Per Serving
- 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
