Pie #11: SPANISH DANCER PIE

"Egg pie with jalapenos and potato crust"

I was supposed to make some cherry tartlets, since we've had so many bags of cherries around our house, but I was in the mood for something... spicy. We're lucky to have such immediate access to fresh Rainiers, so I figured that I had alllll summer for Cherries Jubilee, Cherry Pie, Cherry Clafoutis... Instead, I settled on Pie #11: Spanish Dancer Pie. This is the one that Joe orders at the diner, and is clearly of the savory variety. I was intrigued because after a few futile Google searches, there was no direct recipe for this pie... not even any hints! I was originally going to attempt a potato flour crust, but remembered seeing a recipe including grated potatoes, so I went that route instead.

This pie was delicious, and easily customizable. I loaded mine with corn, cilantro, pork chorizo, pepper jack cheese, eggs, jalapenos, and salsa. For future recipes, I'd add some onions and black beans for a little extra texture.

Recipe for Spanish Dancer Pie with Corn, Chorizo, and Potato Crust
(makes 1 8-inch pie)

For the Crust:

• 3 Medium raw potatoes, grated
• 1 egg, beaten with a splash of milk
• Salt and Pepper, eyeballed.
  

For the Filling:

• 1 package pork chorizo, browned
• 2 eggs, beaten with a splash of milk
• 1/2 can of corn
• ~1/3 cup of chopped cilantro
• 2 jalapenos, sliced
• 2 cloves garlic
  
• 1/2 cup shredded Pepper Jack cheese
• Salsa for topping

• Preheat oven to 350 degrees.
• Peel and grate raw potatoes. Toss with beaten egg, salt and pepper.
• Brown chorizo sausage with garlic.
  
• Chop jalapenos, and whisk remaining eggs with salt, pepper, and milk.
• Press potatoes into oiled pie tin. Layer fillings as you choose. I put down the sausage, then corn, then layer of salsa, then eggs, and topped with cilantro, jalapenos, salsa, and cheese
  
• Bake for ~35 minutes, or until a fork inserted comes out cleanly.