Potato pie to make the humble tuber shine

Potato pie to make the humble tuber shine.png

Hello to the entire Hive account@ecotrain community who in their competition invites us make the humble potato shine, and the potato is so versatile that it is easy to make it a star, you can eat it as a main dish, as a side dish, as a snack in short as you wish, besides being one of my favorite tubers despite the bad publicity it has had is a vegetable with many nutritional properties.

Personally I like potatoes in any way, I enjoy eating them very much, my palate is filled with joy when I start tasting any dish containing potatoes, since I am fascinated by this versatile tuber I decided to participate in this contest with a potato pie stuffed with vegetables.

The first thing to do was to wash the potatoes well to make the pie I used seven potatoes that I cooked with their skins on because if I removed them they would release much of their starch and I didn't want this to happen. I left them on high heat for about 20 minutes.

For the pie filling these are the ingredients

one large red bell pepper
eight sweet peppers
one medium onion
three sprigs of chives
two leek garlic
one medium zucchini
one medium eggplant
one large carrot
small pods
two medium celery

Chop the onion, bell pepper, chili peppers, the white part of the scallion and the leek garlic into cubes to start frying them.

The carrot, celery, eggplant, zucchini were cut into cubes and the beans were cut into small to medium sized pieces. The celery was submerged in water to prevent oxidation.

In a previously heated frying pan I added two tablespoons of vegetable oil when it was hot I put the onion, after it was crystalline I added the paprika and chili peppers, finally I added the chives and leek garlic to prevent them from burning, after approximately two minutes I started adding the vegetables.

Add the carrot and celery because they were the vegetables that required the longest cooking time, but add the zucchini so that it would release water, which would allow the carrot and celery to soften faster and prevent the seasonings from burning, then add salt so that they would begin to sweat and place a lid on them.

After the carrot and celery softened, I proceeded to add the eggplant and started stirring to integrate all the vegetables and let it cook for another couple of minutes.

Lastly, I added the beans, which only required a short cooking time since they were previously poached, adjusted the seasoning, added a little more salt and oregano, let it cook for about two minutes and turned it off.

With the potatoes I made a puree to which I added a little salt and in a buttered mold I put a layer of the puree and then added the vegetables on top of this layer and then another layer of puree topped with cheese, I put it in the oven for about 20 minutes or until the cheese melts.