Brown the onion in a pan with plenty of extra-virgin olive oil. Add the sliced potatoes and cook for a few minutes over medium heat, stirring occasionally.
Recipes
Potato, zucchini and tomato pie
Ingredients
- 1 large onion
- 4 medium potatoes
- 3 medium zucchini
- 3 medium ripe tomatoes
- Borges Extra virgin olive oil
- Salt and pepper
- 3 eggs
- 80 ml Borges Natura almond milk
- 100 g mozzarella cheese
- 1 tablespoon of oregano
- 80 g chopped almonds
Step by step
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Step 1
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Step 2
Add the zucchini, sliced very thinly into half-moon shapes, and sauté it together with the potatoes and onion. Finally, add the sliced tomatoes and cook all the ingredients together.
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Step 3
Remove the vegetables from the pan, drain off any excess oil (use a colander if necessary) and put them into a bowl.
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Step 4
Pour the beaten eggs and the almond milk into the bowl and stir well.
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Step 5
Pour the mixture into a greased and floured pie pan. Cover with mozzarella, a touch of oregano and the crushed almonds and bake at 180 ºC for about 30 minutes.
