- 4-6 Russet Potatoes Sliced (quartered and sliced thin)
- 1 tbsp. butter
- 2 small cloves of garlic, finely minced
- Extra Virgin Olive Oil
- 2 tbsp. Dried Parsley
- ¼ Cup Fresh Parsley
- ½ block Velveeta Cheese
- 1 dozen eggs
- 1 tsp. cayenne (optional)
- Salt & Pepper
In a 10” skillet, melt the butter, EVOO and garlic over low heat.
Slice your potatoes thin so they cook well and are easy to eat. This is a potato pie but you do not want your potatoes to be too big. **Caveman Tip: If pre-slicing your potatoes, store them in water until you’re ready to use them so they don’t turn brown.
**Caveman Tip: Put your ½ block of Velveeta Cheese in the freezer at this time. This makes it firmer and easier to cut later. Trust me on this one. Also I am not a big fan on wasting things so I used the other half of the block to make a chili con queso dip for football Sunday.
Combine and Cook:
Turn the heat of your skillet up to medium and add your potatoes. Season them liberally with salt and pepper, and then add in your dried parsley. Give it a good stir, and put the lid on to let it all cook. You want the potatoes to get soft, so continue to let it cook with the lid on, stirring occasionally. Taste your food and add Salt & Pepper as needed.
**Caveman Tip: I like to add in a dash of cayenne pepper at this point, it gives it that extra bit of punch.
Take your block of Velveeta Cheese out of the freezer and slice the cheese it into ¼” thick slices.
In a separate bowl, crack all 12 of your eggs, add a pinch of salt and pepper and then whisk until they are blended.
Once your potatoes are soft and cooked, pour your egg mixture into the skillet over the potatoes and turn the heat to medium low. With the lid on, cook for a few minutes, you want the eggs to start setting up in the bottom of the pan. When they start to set flip your egg and potato mixture over from bottom to top. (Kind of like an omelet) Your mixture will still be runny, but that is okay, you should have eggs that are semi cooked on the top.
Once you have flipped the entire mixture, place the cheese slices onto potatoes until the mixture is covered completely. Cover again with the lid and let it cook for 10-15 minutes under medium low heat.
Once the cheese is completely melted, remove from heat, pull the lid and let it firm up. We want to be able to cut into mixture, without the cheese melting inside. We want it firm like a pie.
Sprinkle with some fresh parsley, Slice and serve!!
Enjoy! This will be your kids favorite.