Saturday, January 22, 2011

Spanish Dancer Pie with Potato Crust



For the Crust:
3 Medium raw potatoes, grated
1 egg, beaten with a splash of milk
Salt and Pepper, eyeballed.

For the Filling:
1 package pork chorizo, browned
2 eggs, beaten with a splash of milk
1/2 can of corn
~1/3 cup of chopped cilantro
2 jalapenos, sliced
2 cloves garlic
1/2 cup shredded Pepper Jack cheese
Salsa for topping

  1. Preheat oven to 350 degrees.
  2. Peel and grate raw potatoes. Toss with beaten egg, salt and pepper.
  3. Brown chorizo sausage with garlic.
  4. Chop jalapenos, and whisk remaining eggs with salt, pepper, and milk.
  5. Press potatoes into oiled pie tin. Layer fillings as you choose. I put down the sausage, then corn, then layer of salsa, then eggs, and topped with cilantro, jalapenos, salsa, and cheese
  6. Bake for ~35 minutes, or until a fork inserted comes out cleanly.


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