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.
Recipe type: Gluten free, vegetarian
Cuisine: International, Fusion
Serves: 3-4
  • 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
  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)
**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.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/04/08/spicy-potato-pie-crustless-and-gluten-free/