- 4
Ingredients
- 2 Tablespoons plus 1 teaspoon extra virgin olive oil
- 4 yellow fleshed potatoes, such a yukon gold
- 1/2 cup finely chopped onion
- 1 tablespoon cornstartch
- Salt and pepper
- Two 5 ounce containers baby spinach
- 8 ounces of mushroom, sliced
- 3 ounces swiss cheese, shredded
- 2 large eggs plus 2 large egg whites
- 2/3 cup milk
Preparation
Step 1
Preheat oven to 400 degrees
Grease a 9" glass pie dish with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment, shred the potatoes, transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10 inch layer, and cook until the bottom is golden, about 10 minutes, Loosen then invert onto the pie dish and mold in a crust. Bake about 20 minutes.
Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring until wilted; drain. Squeeze the spinach and chop.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Sppon half the spinach mixture into the crust, and add the cheese, then top with remaining spinach mixture.
In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pout into the pie dish and bake until set, 20 - 25 minutes.