How to make
1. Peel the potatoes and cut them into thin slices. Mix them with 1-2 pinches of salt and set them aside.
2. Heat the oil and water in a pot and as soon as the mixture boils, add the potatoes. Boil them in the liquid for 6-7 minutes or until they soften. They are stirred at all times, so that they do not stick to the pot or form a crust - even if they crumble and fall apart, this is not a problem, that's how they should be.
3. Pour the contents from the pot into a large strainer to strain the potatoes well and keep the liquid/fat.
4. Separate 2 tbsp. of the fat and fry the finely chopped garlic clove in it for a short time. As soon as it releases its aroma, add the chopped kale leaves and they must be without their stalks and stems. Stew everything for 4-5 minutes.
5. Add the garlic flavored kale over the potatoes, in a large bowl.
6. Heat the remaining fat over a moderately heated hob and fry the finely chopped onions and carrots in it. When they're ready, also strain them and add them to everything else in the bowl.
7. Beat the eggs well, season them with salt and place them in the bowl with the vegetables. Mix everything well and pour the mixture into a rectangular deep cake pan with a capacity of 7 cups, covered with baking paper.
8. Bake the potato and kale pie in a preheated 360°F (180 degree) oven for 50 minutes.
9. After taking it out, turn it over onto a tray and serve it while it's warm, cut into slices.
A great addition to this savory pie is a homemade tomato sauce.
Enjoy your meal!
