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Potato Rose Recipe

Ingredients

How to make it

  • Caramelized Onions

  • Put butter and onions in to slow cooker and cook for ten hours until well browned
  • Press in to an ice cube tray and freeze, repackage in a freezer proof bag

  • Potato Prep

  • Peel and slice the potatoes very thin. I use my mandolin
  • Measure the vinegar and salt in to a bowl and toss in the potatoes, distributing well
  • Allow the salted potatoes to sit for at least twenty minutes and as long as overnight
  • Wash off the salt and vinegar solution in a colander, and lay out the slices on a clean tea towel

  • Quiche

  • Preheat oven to 300 degrees F
  • Whisk together the eggs, and then whisk in the milk
  • Dust with salt and pepper
  • Using a teaspoon, fill a mini cupcake tray with a little of the egg mixture
  • Chop up finely two tablespoons of caramelized onions, even frozen. Distribute the onions and a little mozzarella evenly in the cupcake tray.
  • Layer the potato thins like petals of a flower; four on the outside.
  • Pour in a little more egg mixture, and add two more potato "petals" folded in to quarters
  • Bake the mini cupcakes for about 20-25 minutes or until just set
  • Raise the temperature to 450 degrees F for about 5 minutes to brown the tips of the petals.
  • Allow to cool then remove on to a serving tray.

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The Cook

jgnat Edmonton, CA

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