Submitted by Betty Marciano
About the cook: I've cooked since I was teenager. First I followed my mom's recipes but then I tried more extensive and new tastes. My hobby is reading recipes and news about restaurants.
About the dish: A very basic dough and potatoes meal with a touch of bacon. A very good choice for lunch with a green salad.
National Origin: French
Estimated Time: 1 to 2 Hours
1 ½ cup Flour unbleached all purpose (need ½ cup more for rolling out)
1 tsp baking powder
1/4 cup Vegetable oil
1/4 cup Milk
1/4 cup sparkling water
1 tsp Salt
½ tsp Pepper
1 cup onion chopped
1 cup chopped bacon
1/2 cup oil
2 cups of boiled potatoes small cubes
1 cup mozzarella cheese grated
1 cup parmesan cheese grated
½ cup back olives chopped
1 teaspoon black pepper
2 ½ teaspoon crushed red pepper
Fresh Parsley chopped optional to garnish
In a medium bowl combine sparkling water, milk, oil, and salt. Stir in the flour gradually, making a loose dough. Turn the dough out onto a lightly floured surface and knead until smooth. Roll out the dough into a circle just a bit smaller than your pan. Place the dough in a baking pan, flute edge, if desired. It is not necessary to grease the pan and you can use a glass serving baking pan.
In large saucepan heat onion and bacon on medium high until lightly golden. Add the potatoes and continue stirring and cooking for 3-5 minutes, until the potatoes are also browned. Set aside off the heat; add each egg previously beaten, heavy cream and cheese. Mix well, season with pepper, and crushed red pepper.
Cook at 400 F for 35-40 minutes or until get firm with golden crust.
Serve warm, sprinkle with parsley.