Potato Galette

Vegetable Potato Galette

A perfect Vegetarian Main Course! Potato galette is a staple in the French countryside. The word “galette” is French and simply means “flat cake.” Serve for dinner as a vegetarian main course with a side salad, for lunch, or as a brunch side dish. This recipe includes mushrooms, peppers and onions, but you can simply use sliced onions.

Ingredients:

• 1/3 cup olive or coconut oil
• 1-1/2 lb. (about 5 medium) organic potatoes such as Yukon Gold, washed, peel if you like
• 1 tsp. salt
• 1/2 large onion or (1 medium), diced
• 1/2 red or orange pepper, diced
• 6 baby portobello mushrooms sliced
• 3 medium cloves garlic, very coarsely chopped (optional)
• 6 large eggs
• 1/8 tsp./pinch freshly ground black pepper
• 5 tablespoons/ 1/3 cup of grated Parmesan cheese.

Potato Galette

Preparation:

• Preheat Oven to 375 degrees.
• In a 10-12” nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, and lightly fry with oil and salt, turning once, do not burn. Remove and set aside.
• Add the onions, peppers, mushrooms and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent.
• In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper with a whisk.
• Mix the cooked potatoes, onions, mushrooms, peppers and garlic and layer into a baking dish.
• Pour the egg mixture onto the potatoes and spread.
• Top with Parmesan cheese and bake for 30 minutes, until golden brown on the top.

Potato Galette

Vegetable Potato Galette

A perfect Vegetarian Main Course! Potato galette is a staple in the French countryside. The word “galette” is French and simply means "flat cake." Serve for dinner as a vegetarian main course with a side salad, for lunch, or as a brunch side dish. This recipe includes mushrooms, peppers and onions, but you can simply use sliced onions.

Ingredients
  

  • 1/3 cup olive or coconut oil
  • 1-1/2 lb. about 5 medium organic potatoes such as Yukon Gold, washed, peel if you like
  • 1 tsp. salt
  • 1/2 large onion or 1 medium, diced
  • 1/2 red or orange pepper diced
  • 6 baby portobello mushrooms sliced
  • 3 medium cloves garlic very coarsely chopped (optional)
  • 6 large eggs
  • 1/8 tsp./pinch freshly ground black pepper
  • 5 tablespoons/ 1/3 cup of grated Parmesan cheese.

Instructions
 

  • Preheat Oven to 375 degrees.
  • In a 10-12” nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, and lightly fry with oil and salt, turning once, do not burn. Remove and set aside.
  • Add the onions, peppers, mushrooms and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent.
  • In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper with a whisk.
  • Mix the cooked potatoes, onions, mushrooms, peppers and garlic and layer into a baking dish.
  • Pour the egg mixture onto the potatoes and spread.
  • Top with Parmesan cheese and bake for 30 minutes, until golden brown on the top.

 

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply