For tonight’s meal, I was going to make a savoury, turkey and tapenade matzah brei inspired by this recipe, but we have a rogue box of matzoh. Like, we had two, full, unopened boxes and one just fell off the face of the planet during the move. We have so many other beloved things that made it, so of course we’d have to lose a box of a thing that cannot be found locally in the midst of Passover.
This forced me to get creative and I settled on a once-through-the-fridge topping for more greasy, potatoey goodness. If Passover ain’t for sating my constant cravings for greasy, potatoey goodness, I dunno what it’s good for.
I also don’t know what this concoction is. Is it a pizza? Is it a quiche? I have no clue what to call it – Rob says “flooffel” – but it’s good. I do recommend serving with a side of roasted tomatoes because it makes for a delicious combination and the tomatoes can be cooked alongside this dish.
What you need:
- 6 medium-sized russet potatoes
- 1 small, yellow onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 3/4 cup olive oil
- 4 eggs
- More oil for lubing the pan
- 3 cups of fresh spinach, roughly chopped
- 1 cup of chopped leeks
- 1 can of pitted black olives, sliced (to me, it’s worth it to buy whole olives and slice those in half because the olives gain a little more presence that way, but sliced olives are a-ok, too)
- 1 cup mozzarella, grated or cut into small cubes
- 1/2 cup fresh fennel bulb, finely chopped
- 1/4 cup Parmesan
- 1/4 cup chopped fresh dill
- 1/4 cup cream
- 1 tbsp lemon juice
- Pinch of nutmeg
- Salt and pepper to taste
What you do:
- Grate the potatoes (I really love using my spiralizer thingy for this because it’s quick and fun and the texture is amazing) and then blanch them.
- Preheat oven with a well-greased skillet in it to 425.
- In a small pot, heat the olive oil over low heat.
- In a large bowl, beat two of the eggs lightly, then add the onion, potatoes, parsley, heated oil and a little salt and pepper.
- Turn this mixture out into the heated skillet and back for 20 minutes.
- While the crust is baking, lightly beat the remaining two eggs in a large bowl, then mix the remaining ingredients into them until everything is well-combined and you have what looks like a really nice salad.
- Once the kugel crust has cooked for 20 minutes at 425, remove it from the oven and reduce the oven heat to 350.
- Top the crust with the egg and veg mixture, the return the lot of it to the oven and bake for one hour.
- Let sit a good 10 minutes before slicing and serving.