Keeping chickens is one of the most common pests that families have in Albania. Albanians have many and hatch more each year which means they have a good supply of eggs. Eggs are used across a lot of Albanian dishes, mainly in the cakes and biscuits but also can be whisked and coated on Qofte, boiled to be served as a side and fried to make an omelet style side.
A great way to use up leftovers or odds left in the fridge. This Albanian inspired dish uses the mixing of eggs to produce a great lunchtime meal.
Albanian Egg and Potato Bake (Vezë dhe Piqem Patate)
- 8 Eggs
- 1 Cup Full Fat Milk
- 1 Red Pepper (Diced)
- 1 Onion (Diced)
- 2 Cup Cheddar Cheese (Grated)
- 8 Hash Browns or Croquets (Defrosted) OR
- 4 Potatoes (Peeled, Boiled & Halfed)
- Salt and pepper
Saute the onion and red pepper until soft, this should take around 5 Minutes. Set aside to cool.
Beat the eggs and milk in a bowl until fully mixed, add the cheese, season with salt and pepper, then add the cooled onion and pepper. Mix well.
Put the potato into the base of a greased casserole dish and pour the egg mixture over the top.
Bake in the oven on 180 degrees for 40 minutes or until golden and cooked through creating the egg & potato bake.