New Potatoes Pie
A cheese and onion pie, with crispy pancetta and a flakey potato crust.
Ingredients:
1.2kg New Potatoes
1tbsp Olive Oil
500g Ricotta
2 Fresh Eggs
150g Emborg Pizza Topping
1 /2 Red Onion (thinly sliced)
100g Pancetta (cubes)
Fresh Parsley (finely chopped)
Salt & Pepper
Method:
Wash well, and boil the potatoes in salted water for 25 minutes until very tender. Leave the skins on.
Grease well your pie dish or a cast iron pan with some olive oil.
Drain the potatoes and transfer them to the baking dish.
Using a clean bottom of your pot, or a glass, squash the potatoes until they are about 2cm thick at the bottom. Do not over-crush as they will become puree. Leave them a bit whole, especially around the edges. It needs to look rustic. Lightly season with salt and pepper.
In a separate bowl, mix together the ricotta with the eggs and season with salt and pepper.
Transfer the ricotta mix on top of he potatoes and level it with a spoon.
Top the ricotta with plenty of pizza topping. Mozzarella will also work well.
Crisp up the pancetta in a hot skillet. You won't need and oil, but if it's too dry just add a little.
Discard any extra grease and drain on a paper towel.
Drizzle the crispy pancetta on top of the cheese, followed by a generous layer of sliced onion.
Lightly brush some olive oil around the potato edges.
Bake in a preheated 200°c for about 30 minutes or until the potatoes are crispy and the cheese is bubbly hot.
Allow it to cool off for about 8 minutes, sprinkle some finely chopped fresh parsley, and serve.
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