Description

A simple potato tart that has always been a big hit.
I apologise if the quantities and weights are out, this receipe has been passed down to me and there were none!.I tend to go by experience but will make more carful notes the next time I make one and update the estimates below but feel free to experiement.

Ingredients

1 Kilo                            Potatoes
2                                   Eggs beaten
1                                   Egg Beaten (for an egg wash)
1 Large                         Onion Finely Chopped
1 Bag                            Parsley Remove stalks and chop finely
3 Table Spoons              Tomato Puree
450 Grams                     Grated Chedder Cheese
450 Grams                     Grated Red Lecister Cheese
Large Handful               Grated Parmesan Cheese
                                     Shortcrust pastry (ready made)
                                     Butter
                                     Rosemary (Fresh or Dried)
                                     Olive Oil
                                     Salt & Pepper

 

 Method

Peel and boil the potatoes until they are just ready for mashing.

While they boiling make a “Sofrito” by gently frying the onions, Rosemary and parsley in a little butter and olive oil.

Once the onions have softened add the tomato puree and stir well until the tomato puree is heated through.

Mash the potatoes into a large (the larger the better) bowl and add the Sofrito.
Stir well and then add the chesse(s) and the two beteen eggs. Taste and season with salt and pepper as you think fit.

I confess to cheating here and use ready made, ready rolled short crust pastry.

Line a shallow pie dish with the pastry and add the filling.

Once you have filled your chosen dish, fold back the pastry to make a nice edge and brush the top with a beaten egg.

Bake in the oven for 10 minutes at 200 degrees and then a further 35 minutes at 180 (or until the base of the pastry is firm)