A different version of cooking. In times of great difficulty, always turning on the oven for small preparations becomes an expense, so I adapt some to the stove. In truth, I have adapted my pots, and I can cook various dishes without turning on the oven. The temperatures also become more bearable. The flavor remains authentic, the raw materials used are the same.
Being able to adapt our kitchen, our recipes for every eventuality is a great strategy for consuming food and not panicking.
Onions, potatoes, and other vegetables always save us in emergencies.
A potato pie to be enjoyed even cold, fragrant and tasty with a strong flavor.
You might also be interested in some rustic recipes for your meals.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
These are inexpensive ingredients and always available at home. A tasty course, to be eaten cold in summer or warm when needed.
- 2.2 lbs potatoes
- 4 red onions (Blonde or white ones are also fine)
- 1 cup tomato (Fresh and ripe in summer/ Tomato sauce)
- 3 eggs
- 1.76 oz pecorino (Grated)
- to taste aromatic herbs (Mint, basil, oregano)
- 1.35 oz olive oil
- to taste salt
- 1 pinch dried chillies (Or a fresh chili)
- some salted capers
- 3.5 oz Baresane olives
Tools
- Pans
- Bowls
- Cutting boards
If you cook in a pan, use one with a diameter of 8 inches
Steps
Wash the potatoes and boil them with their skins. Meanwhile, clean the onions and slice them.
Saute in a saucepan with a little oil, add the tomato and herbs. Cook and dry well.
Pass the potatoes and add the eggs, pecorino, and salt. Mix well.
Cook the onions with the tomato as in the recipe above
Make a first layer with the potatoes, pour the onion mix
And cover with the remaining potatoes
Cook over low heat for 10/15 minutes and turn over with the help of the lid
Finish cooking and transfer to a plate. Serve warm or cold
As previously stated, you can bake it. Cooking in the pan does not take away from the flavor and aroma. It’s a simple dish of tradition, but rich in taste. You can store it in the fridge, but I advise against freezing.
