Ingrédients pour Green Chile Potato Tart
- Red Potatoes
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- Garlic Cloves
- Mild Green Chilies
- 6 large eggs
- 10 ounces (284g) shredded Monterey Jack cheese
- Cheddar Cheese
- Crushed Red Pepper Flakes
- Salt
- Pepper
- Sour cream, for garnish (optional)
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Comment préparer Green Chile Potato Tart
- Preheat oven to 375°F (190°C).
- Wash and boil 2 pounds of whole russet potatoes until tender (about 20 minutes).
- Once cool enough to handle, slice potatoes into 1/4-inch thick rounds.
- In a medium skillet, sauté 1/2 cup chopped yellow onion and 2 cloves minced garlic in 2 tablespoons olive oil until softened (about 5 minutes).
- Remove from heat and stir in 4 ounces (113g) canned mild diced green chilies, draining excess liquid.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in the sautéed onion and garlic mixture, green chilies, and 8 ounces (227g) shredded Monterey Jack cheese.
- Lightly grease a 9-inch pie plate.
- Layer half of the sliced potatoes in the bottom of the pie plate.
- Pour half of the egg mixture over the potatoes.
- Add the remaining potato slices on top.
- Pour the remaining egg mixture over the top layer of potatoes.
- Sprinkle the remaining 2 ounces (57g) of shredded Monterey Jack cheese over the top.
- Bake for 30-35 minutes, or until the tart is set and golden brown.
- Let cool for 10 minutes before slicing and serving. Garnish with sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
47g
Carbs
8g
