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.
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.
- 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
- 3 strips of bacon, cooked and crumbled
- sausage or chorizo, cooked and excess fat drained
- 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.
- 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)
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.
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
- Are Green Potatoes Safe?