Spicy Potato Pie: Crustless and Gluten-Free

Spicy Potato Pie: Crustless and Gluten-Free Recipe Spicie Foodie | #potato #glutenfree #pie #vegetarian #meatlessmondays

I’ve preached about my love of potatoes so many times, so needless to say that when I find myself with too many of them it is never a bad thing. I try to get creative so that we don’t end up getting bored of potatoes — silly me that could never happen. This pie was a result of an experiment session with elements of Spanish tortilla and potato pancakes.

Spicy Potato Pie: Crustless and Gluten-Free Recipe Spicie Foodie | #potato #glutenfree #pie #vegetarian #meatlessmondays

My spicy potato pie is crustless, like the Spanish tortilla, and can be made both gluten free and vegetarian. It is really one of those dishes that can turn into a different meal every time you bake one. This of course makes it ideal for using up small scraps of vegetables or leftover meats. Nearly all of the times I’ve baked one it has been spicy and usually vegetarian, but this time I added a little leftover bacon. Feel free to add anything you like. You can also bake it in a tart mold or in a deep cake dish too.

Spicy Potato Pie: Crustless and Gluten-Free Recipe Spicie Foodie | #potato #glutenfree #pie #vegetarian #meatlessmondays

4.8 from 5 reviews
Spicy Potato Pie: Crustless and Gluten-Free
 
Prep time
Cook time
Total time
 
A crustless and gluten-free potato pie that can be made without meat for meatless mondays. Perfect as a light meal, brunch, served as an appetizer or snack.
Author:
Recipe type: Gluten free, vegetarian
Cuisine: International, Fusion
Serves: 3-4
Ingredients
  • 1 kilo or 2 lbs peeled potatoes
  • 1 small onion, finely chopped
  • 2-3 red hot chiles, finely minced
  • 3 cloves or garlic, minced
  • 4 medium eggs
  • ⅓ cup or 65 g fine gluten-free or all purpose flour
  • olive oil
  • salt and ground black pepper, to taste
Optional Additional Ingredients:
  • 3 strips of bacon, cooked and crumbled
  • sausage or chorizo, cooked and excess fat drained
Instructions
  1. Grate the potatoes and toss with a bit of salt, then leave in strainer to drain off all liquid. In the mean time, heat the oil and saute the onions and chiles for 4 minutes or until soft, add the garlic and cook for 2 more minutes then set aside to cool. Heat oven to 210Cor 410F and prepare a tart mold or baking dish by rubbing with olive oil and dusting with flour, then set aside.
  2. Squeeze off extra liquid from potatoes, then place inside large bowl, and mix with vegetables and salt and black pepper until well combined. Next add the eggs and again mix well. Lastly add the flour and mix until well combined. Pour into baking dish and bake for 30 minutes or until cooked through. (Please see note)
Notes
**VERY IMPORTANT: If you don't grate the potatoes and instead cut them into chunks or slices the baking time will take longer -- make sure adjust it accordingly.

 

Spicy Potato Pie: Crustless and Gluten-Free Recipe Spicie Foodie | #potato #glutenfree #pie #vegetarian #meatlessmondays

As you can see the hardest part of the process is grating the potatoes. The grating time is so well worth it and you can’t beat the minimal cleanup. The taste is a spicy mix of tortilla Espanola and potato pancakes — really good! I like to serve it with a salad for a meatless meal. Additionally it can be baked into muffin tins for small servings, perfect for a party appetizer or snack.

Spicy Potato Pie: Crustless and Gluten-Free Recipe Spicie Foodie | #potato #glutenfree #pie #vegetarian #meatlessmondays

 

More Potato Recipes:
Mexican Chorizo and Potato Tacos
Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free)
Spicie Roasted Potatoes, Vegan
Curry Spiced Potato and Pumpkin Empanadas
Cooking Mashed Potatoes by Feel
Potato and Yellow Split Pea Curry
Cottage Pie

Potato Safety:
Are Green Potatoes Safe?

 

 

Comments

  1. says

    I love the simplicity of crustless egg-type pies–so easy, healthy, and the ingredients can be so varied. I also like the looks of the ones made in a muffin tin, which makes a fun presentation. And your photos are gorgeous, as always. You could make a piece of cardboard appetizing–not that this delicious pie looks like cardboard, mind you, but your photos are just so lovely. Works of art in and of themselves.

  2. says

    I might have told you many times before, but I do share the same love for potatoes. I don’t think I ever get bored either. :D Your potato pie intrigued me – something I’ve never tried, and I must give it a try to check off the list of potato dish. ;)

  3. says

    What a beautiful dish, Nancy! I really like your idea of making mini pies in a muffin tin – they are really cute and perfect for grabbing on the go as well!

  4. says

    I don’t buy potatoes quite as frequently but it seems like the leftovers always end up in a frittata or Spanish tortilla. I made a frittata this weekend but layered it with potatoes (and other veggies)–we were on the same wavelength. :) I don’t know which I like better, the wedge or the muffin. I’ll take both! :)

  5. says

    I would say that this experiment was quite successful. This potato pie look delicious and I would definitely use your suggestion of adding the chorizo. One of our favorite weekend brunches is hashbrowns with chorizo and egg. Therefore, I know that both Bobby and I would eat this whole pie in one sitting. Yummy recipe Nancy! Thanks for sharing!

  6. says

    I was thinking of making something with potatoes today and this looks like an excellent dish my husband and I would love! Thanks for the inspiration!

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