Cut the potatoes into chunks if theyre large. Boil gently in salted water, covered, or steam until tender, about 30 minutes. Meanwhile, preheat the oven to 350 degrees. Oil a 10-inch cake pan or quiche pan and sprinkle with bread crumbs. When the potatoes are tender, drain and place in a bowl. Add the margine and mash with a potato masher. Gradually blend in the milk, beating with a wooden spoon or a whisk. When the milk is incorporated, stir in the beaten egg, salt, paprika, tomato paste, garlic, and peper to taste. Stir in 1/4 c of the Parmesan. Transfer to the prepared pan and sprinkle the remaining Parmesan over the top. Bake in the preheated oven for 40 minutes or until the mixture is firm and the top is browned. Remove from the heat and allow to cool 15 minutes before slicing or cool completely, this also tastes good room temperature. Cal 180 Protein 7 G Fat 7G Carbs 24 G Sodium 370 mg Cholesterol 52 mg Mediterranean Light Cook Book Converted by MMCONV vers. 1.50
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 35.4mg||11 %|
|Sodium 319.9mg||11 %|
|Potassium 66mg||2 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 11.6g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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