Crustless Potato Leek Tart


This dish can easily be made with a crust as well but today was one of those days I figured my family could do without wheat in their meals.  Without the crust it's a rendition of the Spanish tortilla where one cooks down the potatoes and the eggs in a frying pan over the stove top and then flips it over.

In this version, I prepared the potatoes and the leeks by cooking them first, then lining the pie pan with the potatoes and topping it off with all the ingredients and popping it into the oven so that the end result you get a nice looking crust of potatoes. 

My potato crusted tart also came out thinner than a Spanish tortilla.  It makes a great combo with a salad served along the side.


Crustless Potato Leek Tart


• 2 big potatoes , sliced thinly
• 2 leeks, sliced thinly
• 6 eggs
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• 1/2 teaspoon dried chili powder (I used Esplette and I always have Korean red pepper powder on hand)
• Sea salt, adjust accordingly (I used 1 teaspoon)
• Fresh black pepper, adjust accordlngly


In a large pan, heat up some cooking oil.   Then add your potatoes and cook them until they turn translucent and slightly golden around their sides. 

Take it out of the pan and place it in a bowl on the side.

In the same pan, add your leeks and cook them until they soften up.

Take it out of the pan and place it in a bowl on the side.

Using a small glass mixing bowl, combine your eggs, garlic, cumin, chili powder, salt, and black pepper.  Mix all together.

Using a tart mould (around 10 inches in diameter, 1-1/2 to 2 inches deep or 25 cm in diameter, 4 cm deep), line it with the potatoes up to the sides.  You will have some leftover and you will use this later.

Now spread the leek over the potato lined tart mould and then pour in the egg mixture.

Place the leftover potato slices on top.

Preheat the oven to 180° Celsius (approx. 350° F)

Then place it in the oven for 25-30 minutes until set.