The first step is to peel and then grate the potato, and drain any liquid it may have, essential as we mentioned above. To do this, wrap it in a kitchen towel and squeeze as much as possible until no water comes out. Then, we mix it with the butter, grated Parmesan cheese and season to taste.
Grease a 23 cm diameter mold with a little butter. Spread the mixture of potato, cheese and butter on the base and sides of the mould. Bake in the oven, preheated to 180ºC with heat up and down, for 30 minutes or until the edges are golden. While we prepare the filling.
In a bowl, beat the eggs and mix them with the cream cheese, the diced blue cheese and the liquid cream. We sauté the bacon in a pan and also include it in the previous mixture, and also add a bunch of chopped fresh chive stems.
Finally, we fill the potato base with the previous mixture and take it back to the oven, at 180ºC with heat up and down, to cook for 25-30 minutes, until the filling is curdled. Let cool for a few minutes before unmolding and serving.
With what to accompany the potato-based bacon and blue cheese tart
As it is a very satiating dish, very filling, it is best to accompany it with a very light salad or green shoots with chopped tomato.
Photo | Direct to the Palate
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