Potato and Tomato Pie
Yield: 6 servings
4 8-ounce Idaho Potatoes, scrubbed
2 medium tomatoes, washed and cut into thin slices
Salt and pepper to taste
• Over medium-low heat, in a 10-inch oven proof skillet, melt half the butter.
• Remove from heat and allow to cool.
• In a food processor fitted with a slicing disk, slice potatoes very thinly.
• Arrange potatoes in overlapping concentric circles in the buttered skillet.
• Sprinkle potatoes with salt and pepper.
• Top with tomato slices arranged in a circle.
• Cover skillet and place over medium-high heat for 5 minutes.
• Reduce heat to medium and continue to cook, covered, for 15 minutes. Preheat broiler with oven rack 5 inches from the heat.
• Remove skillet cover, top pie with remaining butter.
• Broil about 6 minutes, checking for doneness after 4 minutes. (Note: Use an oven mitt to remove skillet from oven.) Potatoes should be browned and crisp.
To serve, slide a spatula under the pie. Cut in wedges
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