The Potato and Salad Burnet Pie is a decidedly substantial main course, enriched by an aromatic herb that gives it a particularly fresh taste.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 25 oz Potatoes
- 8 Eggs
- 1 bunch Salad Burnet
- 5 tbsps Grated Parmesan Cheese
- to taste Rosemary
- 7 oz Smoked Bacon
- to taste Fine Salt
- to taste Ground Black Pepper
- to taste Olive Oil
- 1 bunch Chopped Parsley
- to taste Cooking Spray (pan release spray)
- 1 glass Milk
Preparation
Peel the potatoes and cut them into small cubes. Put them in the microwave for 5 minutes at maximum power.
In a pan with a little oil, sauté the potatoes with salt and rosemary.
They will be slightly sticky when removed from the microwave, try to separate them with a spoon while browning.
In a bowl, beat the eggs with a whisk along with the Parmesan, milk, the salad burnet (for information click the link) finely chopped, chopped parsley, salt, pepper.
Add the potatoes after they have cooled and adjust salt and pepper.
Spray a 10-inch pan with cooking spray and line it with bacon slices.
Pour the mixture into it and bake at 356°F for about 30 minutes.
Suggestions/advice
Instead of salad burnet you can use fennel seeds, as its taste is vaguely similar to fennel, but I assure you the result is not quite the same!
If you liked the Potato and Salad Burnet Pie, try other savory pie recipes:
Collection: Savory Pie Recipes
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