Difference between revisions of "Potato Pudding Argentine"
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* 8 [[egg]]s, beaten | * 8 [[egg]]s, beaten | ||
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# Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow ovenproof dish. | # Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow ovenproof dish. | ||
# Heat the [[oil]] in a frying pan, add the [[onion]]s and [[Bacon]] and fry for 5 minutes, stirring from time to time. | # Heat the [[oil]] in a frying pan, add the [[onion]]s and [[Bacon]] and fry for 5 minutes, stirring from time to time. | ||
Latest revision as of 16:21, 11 July 2012
Description
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 100g/4oz smoked Bacon, chopped
- 1 kg/2.2 lb boiled potatoes in their skins, diced
- 6 tbsp Single cream
- 2 teasp paprika
- 1 teasp garlic powder
- salt and black pepper
- 8 eggs, beaten
Procedures
- Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow ovenproof dish.
- Heat the oil in a frying pan, add the onions and Bacon and fry for 5 minutes, stirring from time to time.
- Meanwhile, in a large mixing bowl, mix together the potatoes, cream, paprika, garlic powder salt and pepper.
- Add the Onion mixture to the Potato mixture together with the beaten eggs and mix well.
- Transfer to the prepared ovenproof dish and bake for about 20 minutes until set and browned. Serve immediately.
