This recipe is off of Instagram, which I still am figuring out! From calwillcookit. It is a potato crust base and is delicious. Only component I changed was addition of jalapeno and fresh basil, as I have planters of both on the patio.
Ingredients for Potato Crust:
- 4-5 Yukon Gold potatoes, washed, patted dry
- EVO
- salt and pepper
Directions for Potato Crust:
Brush whole potatoes evenly with olive oil. Bake at 400-degree convection for 40 minutes.
Grease a 10-inch pie pan generously with canola oil.
Smash each potato in the pie pan with flat side of a one cup plastic measuring cup.
Form the smashed potatoes evenly on bottom and sides of prepared pan. I used disposable gloves.
Sprinkle generously with olive oil and salt and pepper.
Bake at 400-degrees for 30 minutes.
Ingredients for Fillling:
- 2 cups frozen spinach, cooked in microwave for 2 minutes, drain well
- 1 cup cherry tomatoes, cup in half
- 1/2 cup red onion, chopped
- 3 small jalapenos, seeds removed and chopped
- 1/4 cup chopped fresh basil
- 1 cup mozzarella cheese
- salt and pepper
- 3 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons cream cheese
- 1 teaspoon garlic powder
Directions for Filling:
Prepare all the vegetables and set aside.
Melt butter and softened cream cheese. Add to the beaten eggs. 1/2 teaspoon salt and pepper.
Once the potato crust is removed from the oven, add the beaten egg mixture.
Sprinkle prepared vegetables evenly over the top.
Add the mozzarella cheese and sprinkle on top.
Bake for another 30 minutes.
To serve: sprinkle with fresh Parmesan cheese.
