Egg, Potato, And Prosciutto Pie
- 1 (1-pound) package frozen puff pastry, thawed
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 tablespoons olive oil
- 4 to 5 ounces thinly sliced prosciutto
- 1 large boiling potato (10 to 12 ounces)
- 12 large eggs
- Put a baking sheet in middle of oven and preheat oven to 375u0b0F.
- If dough is in 1 piece, cut in half. Roll out each piece into a 12-inch square on a lightly floured surface. Line a 9-inch square baking pan with 1 piece of dough, draping it slightly over sides.
- Stir together onions, oil, and 1/4 teaspoon each of salt and pepper and spread in an even layer over dough. Top with prosciutto. Peel potato and thinly slice (about 1/8 inch thick), then arrange in one layer over prosciutto, overlapping slightly. Crack eggs on top of potatoes, gently arranging yolks so they don't touch one another. Season eggs with 1/4 teaspoon each of salt and pepper.
- Cut several slits in remaining pastry square and lay over top of pie, then crimp edge and trim.
- Bake until pastry is golden brown and puffed, 50 to 60 minutes.
pastry, onions, olive oil, boiling potato, eggs
Taken from www.epicurious.com/recipes/food/views/egg-potato-and-prosciutto-pie-358134 (may not work)