A simple egg and potato pie baked in the oven, a light main course served hot with toasted bread. The flavors come from fresh parsley and pepper, and the parboiled potatoes give it a firm texture. Suitable for an easy lunch or dinner without much effort.
We prepare the baked egg and potato pie with clear ingredients and ordered steps, keeping the essence of the recipe and its method of preparation as it was originally given.
Wash the potatoes well and place them in a pot with lightly salted boiling water, and leave them for 10 to 12 minutes over medium heat until they are cooked on the outside and still firm on the inside (parboiled). Cool them and cut them into cubes about 2 cm in size. The goal of parboiling: to finish cooking fully in the oven later without falling apart.
Preheat the oven to 180°C (350°F) a few minutes before starting. Grease a medium baking dish with the vegetable oil (the tablespoon) and spread the potato cubes in an even layer in the bottom. Good greasing prevents sticking and makes serving easier.
In a deep bowl, place the eggs, liquid milk, chopped parsley, salt, and black pepper, and beat with a fork or hand whisk for 1-2 minutes until the mixture is homogeneous and takes on a uniform color. Continue beating until the salt is fully dissolved and the white streaks disappear.
Pour the egg mixture evenly over the potato cubes in the dish, and gently shake the dish so that the mixture spreads into the corners and coats the potatoes on all sides.
Place the dish in the preheated oven at 180°C for 20 minutes, or until the eggs are set, the top is browned, and the center is firm. Serve it hot directly with toasted bread and a side green salad.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Baked Egg and Potato Pie, and how to fix them:
Leave the dish under the broiler for two more minutes while watching until it turns golden.
Extend the baking time by 5 minutes at 160°C until the center sets.
Keeps in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for 10 minutes at 160°C or in the microwave for 40 seconds before serving.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Potatoes | Sweet potatoes | 1:1 | Slightly raises the calories and gives a natural sweet flavor. |
| Parsley | Fresh cilantro | 1:1 | A slightly different flavor, less usual in this dish. |
| Ingredient | 2 people | 4 people | 8 people |
|---|---|---|---|
| Potatoes | 3 pieces | 5 pieces | 10 pieces |
| Eggs | 2 pieces | 4 pieces | 8 pieces |
| Milk | 1 tbsp | 2 tbsp | 4 tbsp |
| Parsley | 1/4 cup | 1/2 cup | 1 cup |
| Salt | 1/2 tsp | 1 tsp | 2 tsp |
| Black pepper | 1/4 tsp | 1/2 tsp | 1 tsp |
| Vegetable oil | 1 tsp | 1 tbsp | 2 tbsp |
For a more browned top, turn on the broiler (top oven) for the last 3 minutes of baking while watching so the surface does not burn.
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