Egg and potato pie with prosciutto
6 servings
90 minutes
Egg-potato pie with prosciutto is a gastronomic delight that combines a crispy flaky crust, tender creamy potato texture, and rich prosciutto flavor. This recipe hails from American cuisine, inspired by European traditions of using prosciutto in baking. The rich taste is enhanced by caramelized onions and spices, while eggs add softness and nutrition to the dish. The pie is perfect for cozy breakfasts or as an impressive dish for festive tables. Its appetizing golden crust entices, and the rich combination of textures makes every bite unforgettable.
1
Divide the dough into 2 parts and roll each into a square shape (30x30 cm).
2
Lay one layer of dough in the baking dish so that it covers the sides.
3
Mix finely chopped onion with olive oil and spread evenly over the dough. Add diced prosciutto.
- Onion: 2 heads
- Olive oil: 1.5 tablespoon
- Prosciutto: 150 g
4
Slice the potatoes into thin wedges or rounds and carefully arrange them on the prosciutto.
- Potato: 350 g
5
Pour the potatoes with eggs, gently breaking the yolk's shell. Sprinkle everything with salt and pepper.
- Chicken egg: 12 pieces
- Salt: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
6
Make diagonal cuts on the second layer of dough, cover the eggs with it, sealing the edges of the bottom and top layers of dough.
7
Place the pie in a preheated oven at 190 degrees and bake for about 1 hour, until the top layer of the dough is golden brown and starts to puff.
