Potato Chile Tart

Layers of potatoes, cheddar cheese, tomatoes, tortillas and a cilantro-garlic custard that we bake and then cut in slices. Delicious with grilled or roasted meats.

• 2 TB. canola (or vegetable) oil
• ½ cup diced red onion
• 2 cups broiled, seeded and skinned tomatoes
• ½ cup roasted, peeled and diced poblano
• 1 tsp. dried thyme
• 1 tsp. black pepper
• 1 ½ tsp. salt (divided)
• 2 eggs
• 1 cup heavy cream
• 1 tsp. nutmeg
• 1 ½ tsp. cumin
• 1 TB. chopped cilantro
• 1 TB. chopped garlic
• 4 flour tortillas
• ½ tsp. salt
• 2 medium potatoes, sliced ¼
• 2 cups shredded cheddar cheese

Heat oven to 375°.

Sauté onions in oil until translucent. Add broiled tomatoes, poblano, red onion, thyme, half the salt, and pepper.  Lower heat and simmer until it starts to thicken – about 10 minutes.

Make custard by adding eggs, heavy cream, nutmeg, cilantro, and the rest of the salt to a mixing bowl and whip until frothy.  Set aside in the refrigerator.

Rub the bottom of a baking pan with garlic and cover with tortillas.  Add a layer of the tomato mixture and then a layer of the custard.  Cover with potato slices and cheddar cheese.  Repeat an additional layer of tomato mixture, custard, potatoes and cheese.  Press lightly to even out.

Cover with foil and bake at 375 degrees for one hour.  Remove from heat, cool slightly and cut in squares to serve.