MY VERSION OF POTATO PIE

1. Ingredients:

– 5 – 6 peeled potatoes
– 1 bunch of basil to taste
– 1 large or 2 small zucchini or eggplant, diced and soaked in warm salted water for 10 minutes.
– 1 cup of chopped olives
– 1 onion diced
– 3 cups shiitake mushroom (fresh or dried) sliced
– Salt to taste
– Cumin to taste
– Pepper to taste
– Oregano to taste
– Pinch of nutmeg

2. Preparation:

Preheat the oven to 200 C.

Prick 2-3 potatoes with a fork, spray with oil and bake for 40 minutes. Meanwhile, transfer the remaining potatoes to a pot with enough cold water to cover them. Bring to a boil, lower the heat and cook for 20 minutes.

Meanwhile, in a pan with olive oil, fry the diced onion until transparent. Add shiitake and eggplant, season with salt and pepper to taste.

Cook over low heat for 10 minutes adding a splash of red wine if necessary. Readjust seasoning and reserve in a bowl mixed with the olives.

Mash the potatoes ideally with a potato masher or fork for a more rustic look. Reserve.

In a large pudding pan or individual oiled clay pots, evenly spread the mixture and olives and finish with the cream of corn and basil. Readjust seasoning and bake for 10 to 15 minutes or until golden brown. Serve hot