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Instructions
- Preheat Air Fryer to 180°C (350°F).
- Parboil the potatoes: Bring a pot of salted water to a boil. Add the sliced potatoes and cook for 5 minutes. Drain and rinse with cold water.
- Prepare the filling: In a non-stick pan, cook the diced bacon over medium heat until crispy. Add the onions and mushrooms, cook until softened, stirring occasionally. Season with salt and pepper if desired.
- Assemble the pie: Spray a pie dish with cooking spray. If using a pastry crust, roll out the dough and place it in the dish. Prick the bottom with a fork. Spread with tomato puree and sprinkle with cheese (optional). Add the bacon, onion, and mushroom mixture.
- Potato Crust option: Arrange the parboiled potato slices in a single layer on top of the filling, slightly overlapping. Brush the potato layer with cooking spray or egg wash (if using pastry crust) for a crispy finish.
- Egg custard: Pour the beaten eggs over the filling.
- Optional topping (pastry crust): If using a pastry crust, cut vents in the top and brush with egg wash. Place the top pastry crust on the pie, crimping the edges to seal.
- Bake for 30-40 minutes, or until the filling is set and the potato crust is golden brown (or pastry crust is cooked through).
- Let cool slightly before serving.
Tips:
- You can add other vegetables to the filling, such as chopped peppers, spinach, or peas.
- For a vegetarian option, omit the bacon.
- If the potato crust seems too thick, you can use a mandoline to slice the potatoes even thinner.
- If using gravy instead of eggs, make sure it’s a syn-free option and be aware it might seep through the potato crust.
Go to the next page to get the Amount Per Serving
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