Beef, Main Dishes, Mexican - Spanish

Spanish Beef & Potato Pie

  • 1 pound Ground beef
  • 1 medium Onions, chopped
  • 1 clove Garlic, minced
  • 1/4 teaspoon Rosemary, dried
  • 2 tablespoons Olive oil
  • 2 large Potatos, sliced thin
  • ~ Salt
  • 1/4 cup Fontina Cheese, diced
  • 6 Eggs
  • 3/4 cup Half and Half
  • ~ Cayenne pepper sauce

    • About 1 3/4 hours before serving: 1. In10" nonstick skillet over high heat, cook ground beef, onion, garlic, and rosemary, stirring frequently, until all pan juices evaporate and meat is well browned. Remove ground beef mixture to bowl.

    2. Add olive oil to skillet. In hot oil over medium heat, cook potatoes and 1/2 teaspoon salt 20 minutes, turning potatoes occasionally, until almost tender; remove skillet from heat. Arrange potatoes,slightly overlapping, on bottom and up side of skillet.

    3. Sprinkle cheese overpotatoes. Spoon ground beef mixture over cheese. In bowl, with fork, beat eggs,half and hal, 1 tablespoon cayenne pepper sauce, and 1 tablespoon salt until well mixed; pour into skillet. Cover; cookover low heat 40 to 45 minutes until potatoes are lightly browned and egg mixture is almost set. Remove skillet from heat. Let frittata stand, covered, 5 minutes to allow mixture to set completely for easier serving.

    4. To serve with knife, loosen edge of frittata from skillet; invert onto platter. Cut frittata into wedges to serve. If you like, serve with additional cayenne pepper sauce.

    Makes 6servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!