Rustic Potato and Egg Tart
When life gets so busy that the last thing you want to think about is cooking dinner, there are still ways to salvage an evening without ordering take-out, with who knows what ingredients in it. This simple potato and egg tart requires minimal prep time, and because it bakes in the oven, there is little to keep an eye on. Serve alone or top with a prepared tomato sauce. It also pairs well with a quick Spanish chicken soup, called Picadillo, made easier by using a good quality, low-salt chicken broth, if you don’t have home-made stock on hand. All in all, it is a satisfying and quick meal.
3 lbs russet potatoes, peeled and thinly sliced
1 cup all-purpose flour
1/2 cup milk
3 large eggs, lightly beaten
1/3 cup extra virgin olive oil
1/4 cup water
1 bunch basil leaves, chopped
1/4 tsp nutmeg
salt to taste
Preheat oven to 350°F. Oil a 9-inch baking dish. Layer the potatoes in a circle pattern in the dish.
Beat the flour, milk, eggs, oil, and water in a large bowl until smooth. Fold in basil. Add nutmeg and salt. Pour the mixture over the potatoes. Bake until the potatoes are tender and lightly browned, and the egg custard is puffy, about 50 minutes to an hour. Serve warm.
Just because dinner is quick and easy doesn’t mean you can’t drink wine with it. This rustic tart is similar to a Spanish tortilla, which is almost always served with a Rioja. Stephanie Davis, Certified Sommelier from Winacea recommends this interesting and affordable white wine, Shaya Verdejo from Rueda, Spain.
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