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Cheese
and Tomato Potato Pie
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| A
great comfort dish, hugely satisying, filling,
warming and stuffed with calories. This is
a vegetarian version but if you want to go
the whole hog, you could grill some bacon strips
to garnish the top. |
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1
lb potatoes
1 medium onion
4 oz strong cheese
1 tomato
3 oz butter
- Peel potatoes, boil whole for 8 minutes.
- Drain and allow to cool completely.
- Once cool, grate the potatoes into a
bowl
- Melt a third of the butter in a frying
pan and add the onion, frying for about 5
minutes.
- Add the remaining butter to the pan, allow
to melt then add the potato.
- Pat into a 'pie' and then cook gently until
the underside of the potato is a golden brown.
- Turn the 'pie' by holding a plate over
the frying pan. Carefully lift frying pan
and invert so that the pie now rests on the
plate with the cooked side to the top.
- Slip the potato 'pie' back into the pan
and fry for another 10 minutes or so until
the underside is golden brown.
- While the 'pie' is cooking, turn the grill
on to a moderate heat.
- Layer a sliced tomato over the top of the
'pie', generously sprinkle grated cheese
on top, then pop under the grill until the
cheese is bubbling.
- Garnish with a few slices
of tomato and a sprig of parsley and serve
at the table.
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