Recipes

Potato, Tomato and Egg Pie in a Pan

This recipe is just as simple as it sounds, but with delicious results. Potato and tomato slices sandwich a seasoned egg mixture in a pan. In just 30 minutes your egg pie is ready to serve!

Serves:
6
Prep Time:
10 min
Cook Time:
22 min

Ingredients

  • 1 tsp ( 5 mL ) vegetable oil
  • 3 medium red or new potatoes, sliced 1/4-inch (0.5 cm) thick
  • ⅓ cup ( 75 mL ) chopped fresh basil
  • 8 eggs
  • ¼ cup ( 60 mL ) milk (1%)
  • 2 tbsp ( 30 mL ) Dijon mustard
  • 1 tsp ( 5 mL ) dry mustard
  • ¼ tsp ( 1.25 mL ) salt
  • ¼ tsp ( 1.25 mL ) pepper
  • 2 medium Roma tomatoes, sliced 1/4-inch (0.5 cm) thick

Instructions

  1. Heat oil in 10-inch (25 cm) non-stick skillet over medium heat.
  2. Place half of potato slices, in one layer, in hot skillet. Cover and cook until potato slices are lightly browned, about 3 minutes. Turn potato slices over; cover and cook until lightly browned, about 3 minutes. Remove potatoes from skillet. Cook remaining potato slices. Remove from skillet. (Recipe can be prepared ahead of time up to this point.)
  3. Place potato slices, overlapping in bottom and up the sides of skillet. Sprinkle basil over potatoes.
  4. Whisk eggs, milk, Dijon mustard, dry mustard, salt and pepper in large bowl. Pour over potato slices in skillet. Place tomato slices over egg mixture.
  5. Cover and cook over medium-low heat, occasionally lifting cooked portions around edge of skillet to allow uncooked egg to flow underneath. Cook until eggs are set, 10 to 12 minutes. Cut into wedges.

Notes

If you do not have a lid for your skillet, cover the skillet tightly with aluminium foil.