Potato and Tomato Pie from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to hot (400°F.). Boil the potatoes and mash them until they are very smooth. Mix them with the flour and season with salt and pepper to taste. Pres
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Cooking tools:
- Oven
- Stove
- Pot
- Potato masher
- Mixing bowl
- Measuring cup
- Spoon
- Pie dish
Ingredients
- 3 medium potatoes
- ½ pound mozzarella cheese, diced
- 1 cup canned tomatoes, drained
- 1 tablespoon chopped fresh orégano or ½ teaspoon Dried orégano
- ¼ cup grated Parmesan cheese
- Salt
- freshly ground black pepper
- 1 cup all-purpose flour
- ½ cup olive oil
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