Ingredients

The following ingredients have 9 Servings
  • 2 lb golden potatoes, skin on, scrubbed
  • 5 Tbsp olive oil, divided
  • 1 yellow onion, chopped
  • 3 large carrots, peeled and diced
  • ½ lb fresh (or frozen) green peas
  • 2 tsp kosher salt
  • ½ tsp turmeric
  • ¼ tsp ground black pepper
  • 5 large eggs, separated

Instruction

  • Preheat the oven to 425 degrees. Spray a 9” round cake pan with oil and drizzle one tablespoon olive oil at the bottom
  • Put the potatoes, skin on, in a medium pot and cover with cold water. Bring to boil over high heat, cover, lower the heat and cook until tender, about 25 minutes. Drain and transfer the potatoes to a large bowl. You can either remove potato skins or leave them on for a more rustic results. Mash the potatoes, making sure to leave small to medium chunks.
  • While the potatoes are cooking, put 3 tablespoons olive oil in a pan over medium-high heat and sauté the onion and carrots until carrots are tender, about 8 minutes. Add green pea and sauté about 3 minutes longer (or 1 minute if you’re using frozen peas.) Remove from the heat.
  • Add the carrot-pea mixture into the mashed potatoes and mix. Add salt, turmeric, black pepper and egg yolks and mix again.
  • Whip egg whites to form soft peaks and then fold gently into potato mixture. Transfer to the pan and drizzle a little olive oil on top. Bake for 10 minutes, then reduce the heat to 350 degrees and bake for 30-35 minutes longer, until the top is golden and the pie is firm. Let sit for 10 minutes, then slice and serve.