Savory potato and onion pie: the recipe for a tasty and stringy cottage cheese

The savory pie with potatoes and onions it is a tasty and genuine cottage that is very simple to make. A fragrant shell of shortcrust pastry wraps a rich filling made with potatoes, caramelized onions and cubes of provolone for a super greedy final result. Golden and fragrant on the outside, and soft and flowing at the heart, it is ideal to serve as antipasto o single dishor take it with you to the office, to the beach or during a picnic out of town.

To prepare it you do not need great skills, but only the foresight to follow a few simple key steps. The potatoes, once peeled and diced of the same size (to ensure one uniform cooking), they will be soaked in a bowl with cold water: in this way they will remain crunchy and will not blacken in contact with oxygen. For best results, remember to brown them first in a pan with caramelized onion, so as to create a tasty crust, and then cook them with a glass of water and covered with a lid. For an impeccable result, it is important to wait for the onions and potatoes to cool before adding them to the mixture of beaten eggs and cheese. Otherwise the eggs, in contact with a heat source, could coagulate, compromising the final yield.

In the recipe proposed here, for practicality and ease of use, we used the broken pasta ready, but if you wish you can pack it at home: just mix the ice water with the cold butter from the fridge and the flour, form a loaf, let it rest for half an hour and that’s it. Excellent fresh from the oven, the savory pie can be comfortably prepared in advance and enjoyed warm or stored in the fridge and heated, in the oven or on the plate, at the time of serving.

Find out how to prepare the potato and onion savory pie by following the step-by-step procedure and advice. If you liked this recipe, try your hand at other tasty savory pies.

How to make a potato and onion quiche

Peel the potatoes with the help of a potato peeler 1.

Cut it into slices 2.

Cut them into cubes 3 about 1 cm on each side.

Arrange the potatoes in a salad bowl 4.

Cover with cold water 5 and keep aside.

Slice the onions 6.

Cut them into cubes 7 the same size as potatoes.

Heat a drizzle of oil in a non-stick pan 8.

Pour in the onions 9 and sauté for 5 minutes.

Combine the brown sugar 10 and let it caramelize for 5 minutes over high heat, stirring often with a spoon, until soft and translucent.

Drain the potatoes well, add them to the caramelized onions 11 and let them brown for a few moments.

Then wet with 1/2 glass of water 12.

Cover with a lid 13 and cook for 10 minutes. At the end turn off, and let it cool.

Break the eggs 14 in a bowl.

Beat them with the tines of a fork 15.

Cut the provolone into slices 16.

Cut them into cubes 17.

Add the diced cheese to the beaten eggs 18.

Combine the potato and onion filling 19now lukewarm, and season with salt.

Perfume with a freshly ground pepper 20.

Mix well with a wooden ladle 21.

Place the shortcrust pastry disc in a 24 cm diameter cake pan lined with parchment paper 22.

Pour the filling 23.

Level the surface well 24.

Fold the edges over the filling 25 and bake at 200 ° C, in static mode, for 30 minutes.

After the cooking time, take the savory pie out of the oven 26then let it cool and take it out of the mold.

Arrange the potato and onion quiche on a serving dish, cut into slices 27 and serve.

storage

The savory potato and onion pie can be kept in the fridge, in an airtight container or covered with cling film, for 2 days massimo.