Potato and pea casserole, an easy vegetarian dish to make but really delicious… suitable as a main dish or as an appetizer or side dish if divided into small portions. The preparation is very simple: first the potatoes and peas are cooked in a pan, then they are combined with a mixture of beaten eggs with milk, grated Parmesan cheese, and aromatic herbs… the whole thing is poured into a baking dish and cooked in the oven. In a few minutes, you’ll get a soft and tasty casserole with a nice crust on the surface… try the recipe yourself!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 210.05 (Kcal)
- Carbohydrates 26.95 (g) of which sugars 3.90 (g)
- Proteins 12.14 (g)
- Fat 6.36 (g) of which saturated 2.92 (g)of which unsaturated 3.04 (g)
- Fibers 5.10 (g)
- Sodium 268.69 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz potatoes
- 3.5 oz peas (fresh or frozen)
- 3 eggs
- 1/4 onion
- 1 tbsp milk
- 1 tbsp grated Parmesan cheese
- aromatic herbs (parsley or chives)
- extra virgin olive oil
- salt
- pepper
- butter (for the pan)
- breadcrumbs (for the pan)
Tools
- Baking dish
- Bowl
- Pan
- Potato peeler
Preparation
Wash and peel the potatoes, cut them into pieces and sauté them in a pan with a drizzle of oil and a pinch of salt.
When they’re tender, transfer them to a plate and let them cool.
In the same pan, sauté the chopped onion with a little oil. Add the peas, salt them, and deglaze with a splash of water. Cook them for a few minutes until tender, then let them cool.
Break the eggs into a bowl, add a pinch of salt and pepper, the milk, and Parmesan. Also, add a handful of chopped parsley (or chives) and beat with a whisk or fork (1).
Add the potatoes and peas, and mix (2).
Take the baking dish, grease it with a little butter and sprinkle with breadcrumbs.
Pour in the mixture and spread it evenly (3).
Place the dish in a preheated convection oven at 350-365°F and bake for about 25 minutes, until the eggs have set. The time depends on your oven and the thickness of the mixture.
The potato and pea casserole is ready, let it rest for a few minutes before cutting and serving… enjoy your meal!
Tips and Notes
If you don’t want to cook them in a pan, the potatoes can be boiled in boiling water (5-6 minutes) or cooked in the microwave.
You can use fresh peas if in season, or frozen ones.
You can substitute the onion with shallot or leek.
FAQ (Frequently Asked Questions)
Can I prepare the casserole in advance?
Sure, you can prepare it the day before and then reheat it in the oven.
Can I enrich the casserole with other ingredients?
Sure, you can add cooked ham or diced bacon, or cubed provolone cheese.
