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Categories:
olive oil garlic scallions green bell pepper red bell pepper potatoes eggs sour cream Roncal cheese fresh chives salt
Viewed: 45 - Published at: 6 years agoIngredients
- olive oil
- 1 large garlic clove, minced
- 4 scallions, white and green parts finely chopped
- 1 green bell pepper, seeded and finely diced
- 1 red bell pepper, seeded and finely diced
- 6 ounces potatoes, boiled, peeled and diced
- 5 large eggs
- 1/2 cup sour cream
- 6 ounces freshly grated spanish Roncal cheese (or parmesan)
- 3 tablespoons fresh chives, snipped
- salt and pepper, to taste
Method
- Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
- Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes, or until the onions are softened, but not browned. Let cool, then stir in the potato.
- Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.
- Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board and peel off the foil. Invert again with browned side up. If the surface looks a little runny, place it under a medium broiler to dry out.
- Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.
