Tomato, Potato and Cheese Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds red potatoes (6 large potatoes), boiled and chilled1 tsp fresh parsley, chopped1/2 cup onion, chopped2 tablespoons unsalted butter7 ounces Galaxy Nutritional foods, Veggie Shreds Cheddar Flavor (soy product), (approx. 1 3/4 cup)3 red tomatoes, sliced 1/4 thick1 tsp dry ground oreganoNon-stick sprayFlour
Serves 8
Earlier in the day, cook the pealed potatoes until just tender and refrigerate. Preheat oven to 425 degrees. Lightly spray the 9 1/2 inch pie plate or use an 8 X 8 square backing dish. Dust with flour to prevent sticking.
Shred the potatoes with grater or food processor. Cook chopped onions in a frying pan with a small amount of butter until brown. Add cooked onion and chopped parsley to potatoes. Mix together. Spread the potatoes evenly over the bottom of the prepared baking dish. Press in lightly. Dot with 2 tablespoons of butter. Spread half of the grated veggie cheese shreds over the top of the potatoes.
Arrange sliced tomatoes over the top of the cheese in a single layer. Crumble oregano between finger tips and sprinkle over tomatoes. Top with remaining cheese.
Bake 25 minutes, until cheese is melted and lightly browned. Cut into wedges and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user LOWSALTCOOK.
Earlier in the day, cook the pealed potatoes until just tender and refrigerate. Preheat oven to 425 degrees. Lightly spray the 9 1/2 inch pie plate or use an 8 X 8 square backing dish. Dust with flour to prevent sticking.
Shred the potatoes with grater or food processor. Cook chopped onions in a frying pan with a small amount of butter until brown. Add cooked onion and chopped parsley to potatoes. Mix together. Spread the potatoes evenly over the bottom of the prepared baking dish. Press in lightly. Dot with 2 tablespoons of butter. Spread half of the grated veggie cheese shreds over the top of the potatoes.
Arrange sliced tomatoes over the top of the cheese in a single layer. Crumble oregano between finger tips and sprinkle over tomatoes. Top with remaining cheese.
Bake 25 minutes, until cheese is melted and lightly browned. Cut into wedges and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user LOWSALTCOOK.
Nutritional Info Amount Per Serving
- Calories: 156.4
- Total Fat: 4.9 g
- Cholesterol: 7.8 mg
- Sodium: 148.8 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.5 g
- Protein: 4.3 g
Member Reviews