Pie de Potato
I think recipes vary but not as much as families vary and the change of name is due to the fact that in some houses they put more than one ingredient or another. My mom also puts raisins and a final layer of sugar and egg, which I don’t use. And in the bar of my work (managed by former inhabitants of the Iberian Peninsula) they put him freshcheese to the filling. Some use chopped egg and others olives. And the last few years I’ve seen a lot of knife-cut meatloaf. I like to think that the same goes for customs and feelings. There are families who celebrate everything, and maybe their neighbors never go out into the backyard or play the music loud. Some meet on Sundays at long tables, others book with time in a restaurant because no one wants to cook and others meet during the week. Anyway, what has to work for everyone is their own recipe, ingredients and love, so here I leave mine as pie.
- 500 grams of special minced meat
- 3 branches of green onion
- 20 ml of olive oil
- 2 boiled eggs
- 1 broth of dehydrated meat
- Salt, cumin, ground chili pepper, and paprika (to taste)
- 4 large potatoes
- 50 grams of grated cheese
- 1 teaspoon nutmeg
- 20 grams butter
- 30 ml of milk
For meat filling fry onions in oil, add and cook meat with onions, spices, egg and broth dissolved in half cup of water. Leave the filling semi-raw. Place in the oven mold.
Make the puree with nutmeg, milk, butter and salt and place on the meat. Sprinkle grated cheese and bake 15 minutes or until golden brown at 200 degrees Celsius.
Anyone who has another variant of this classic recipe?
Hola soy “escritora de recetas”. Me gusta escribir, cocinar y escribir lo que cocino.
Mi cocina es amateur y me gusta pensar que es infinita. La mayoría de las personas empezamos con la receta de alguien y algunos empiezan con una propia, pero en general todos hacemos lo que probamos en algún lado y queremos volver a comer.
Pero cuando hacemos la receta del otro, la de la abuela, o la de un amigo se desata una cadena infinita. Porque quizás a mi tu receta me gusta con más sal o con menos queso. A mi amiga le gusta con limón y su abuela le ponía mucho picante.
Entonces, tu receta es tuya, y puede parecerse a la de otros pero hay una en todo el universo que es tu versión, y hay infinitas versiones que terminan siendo nuevas recetas. A cocinar e inventar se ha dicho, acá, y más allá…
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