3/4cupshredded cheese of your choice, I’ve done just mozzarella, I’ve also done a 3-cheese pizza blend of asiago, parmesan, and mozzarella that was delish!
5large eggs
1/3cup2% or whole milk
1/2teaspoonsea salt
1/2teaspoonblack pepper
Instructions
Preheat oven to 375. Toss potatoes in about a tablespoon of olive oil. Sprinkle with sea salt and pepper. Place on baking sheet and roast for 20-25 minutes, until lightly brown.
Slice tomatoes into 1/4’’ slices. Salt lightly and place in colander to drain excess liquid; let sit for 20 minutes.
Layer the baked potatoes into the baking dish you plan to serve in- this can be a 9’’ deep cast iron or 9’’ square baking dish. The potatoes will stack slightly into about 2 layers.
Spoon pesto over potatoes as evenly as possible. Add half of the cheese.
In a medium bowl, whisk eggs, milk, salt, and pepper. Pour into baking dish.
Layer tomatoes on top. Add remaining cheese to top.
Bake for 40-45 minutes, until filling is set and cheese is melted and beginning to brown.