The best delicious Mexicali Potato Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexicali Potato Pie recipe today!
Hello my friends, this Mexicali Potato Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mexicali Potato Pie is amazingly delicious, and addictive, everyone will be asking for more Mexicali Potato Pie.
What Makes This Mexicali Potato Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexicali Potato Pie.
Ready to make this Mexicali Potato Pie Recipe? Let’s do it!
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1 1/2 lb Potatoes — scrubbed
1 Onion — minced
1/4 ts Red pepper flakes
5 tb Olive oil
2 Eggs — lightly beaten
1/4 lb Monterey jack cheese —
Grated
4 oz Green chiles — drained &
Chopped
1/2 c Black olives — chopped
1 tb Lemon juice
6 tb Dry bread crumbs
Preheat the oven to 350. In large heavy saucepan cover the potatoes
with 2 inches salted water, bring the water to a boil, and simmer the
potatoes, covered for 30 to 40 minutes, or until they are tender.
Drain the potatoes and let them cool until they can be handled. Peel
the potatoes and force them through a food mill into a large bowl.
In a small skillet cook the onion with the red pepper flakes in 2
tbsp of the oil over moderate heat, stirring, until it is softened,
add the mixture to the potato with the eggs, cheese, chilies, olives,
lemon juice salt and pepper and combine the mixture well. Coat the
bottom and side of a 9″ pie plate, sprinkle with the remaining 3 tbsp
crumbs. Spread the potato mixture in the pie plate, sprinkle it with
the remaining 3 tbsp crumbs and drizzle the remaining 2 tbsp oil over
the top. Bake the pie in the middle of the oven for 1 hour, let it
cool on a rack for 5 minutes, and cut it into wedges. Serve the pie
warm or at room temperature.
Yields
6 servings
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