Preheat oven to 400º
Lightly grease a 10” pie glass pie pan.
Approx. 1 lb. potato(es) peeled
2 tsp. cooking oil
1 tsp minced onion
dash salt and pepper
1 tsp water
1/4 cup cooked, chopped bacon
1/4 cup chopped spinach
1/2 cup cheddar cheese
salsa for side dish garnish
sour cream for side dish garnish
Cut potatoes in halves, then thin slices. Toss the sliced potatoes with onion, oil, and dash of salt and pepper. Line the pan with a layer of potato slices, starting at the center and circling around to outer edges until inside of dish is covered completely. Use excess slices to fill any holes in the potato crust. Bake at 400º for 12 minutes then set aside.
In a bowl beat eggs and water; add half the cheese, remaining ingredients and spinach if desired. Stir well. Carefully and slowly pour mixture into potato-lined pan. If potatoes come loose, stop and use a spoon to smash them down; finish pouring slowly.
Cover with remaining cheese and bake 30 minutes or until the eggs are set.
Serve with salsa and sour cream.