Maggie Monday: Pretty Woman Tomato Potato Pie

Pretty Woman is one of those movies that has made its way into the collective consciousness. There are some great lines and memorable scenes and its popularity has generated dozens of spoofs. I liked the one from The Office where Dwight is turned down in gaming store for looking like a blood stained murderer. Here’s Maggie with a Pretty Woman Tomato Potato Pie….

A friend gave me this recipe about 15 years ago, and I’ve always meant to try it, but never got around to it. Big. Mistake. Big- like in Pretty Woman when the saleswoman was snobby and wouldn’t help Julia Roberts when she was on her shopping spree sponsored by Richard Gere. That kind of big mistake. It was sooooo good. I want more now!

I just wrapped up the leftovers (just me and the hubs tonight- no kids, so there are leftovers!) and I can hardly wait for dinner tomorrow. This was awesome.

It takes awhile to make due to that fact you have to bake it twice. So, you might want to save this for a weekend or a day off. But it is totally worth the baking time. The ingredients and process is super easy. In fact, I bought a bag of the fresh shredded potatoes you get in the dairy section, which made the assembly super easy. The hardest part was dicing the onions.

The Swiss cheese brings a nice sharp kick to the sweetness of the onions and tomatoes. A huge yummy success that I will definitely make again.

Tomato Potato Pie

What you need:


2 cups grated raw potato

1 small onion, diced

1 egg, beaten

¼ cup flour

Dash of salt


2 cups grated Swiss cheese

2 cups thinly sliced zucchini

1-2 large tomatoes, sliced

1 tsp dried Italian salad dressing mix (or basil, oregano and garlic powder)

1 small onion, diced

What you do:

Preheat oven to 350  degrees. Mix all ingredients for crust and press firmly into a deep pie dish. Really get in there with your hands and compress the heck out of it. Bake crust for about 30 minutes, or until it begins to crisp and is browned.

Layer 1 cup of the cheese on the crust; arrange zucchini, then tomatoes. Sprinkle on spices, the layer the diced onion. Top with remaining cheese. Bake for an additional 35-45 minutes, until cheese is golden brown.

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Categories: Baking, Breakfast, Cheese, Eggs, Guest-Maggie, kosher, Lunch, Recipes, Side Dish, vegetable3, Vegetarian

Author:The Ranting Chef

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18 Comments on “Maggie Monday: Pretty Woman Tomato Potato Pie”

  1. November 26, 2012 at 11:11 am #

    Hey that looks yummm!!! I read the ingredients to my wife, she said no way. Awww c’mon honey! Never know until you taste it. 🙂


  2. November 26, 2012 at 11:11 am #

    Yum! I make a Tomato pie as well, but it’s totally different! I have a whole case of tomatoes I need to use up, think this is on my list 🙂


    • Maggie
      November 26, 2012 at 11:28 am #

      Now I must know your Tomato Pie recipe! Share!


  3. November 26, 2012 at 12:09 pm #

    That looks super good except my husband hates tomatoes. I wonder if you could sub sweet potatoes for the potatoes. I will definitely have to play around with this recipe!


  4. Phil Gayle_For Singles and Couples
    November 26, 2012 at 12:16 pm #

    Hi Pat,
    The pie looks good, I’d have to substitute a couple of ingredients but definitely something I would eat…
    By the everything else you are doing, when you have a spare moment, please feel free to pass by and share your thoughts on whatever takes your fancy. 😉


  5. November 26, 2012 at 2:02 pm #

    Will definetely give it a try” Thx


  6. November 26, 2012 at 3:35 pm #

    Nothing like pies – this one look SO good! The kind you will make again and again 🙂


  7. November 26, 2012 at 3:52 pm #

    Took my time to write it down,this will be dinner tomorrow 🙂


  8. November 26, 2012 at 4:40 pm #

    Looks really good, and very different than another tomato pie recipe I want to try. Thanks for sharing!


  9. November 26, 2012 at 6:35 pm #

    looks just lovely..i love love tomato pie, will have to give this one a try, i love the potato crust, would be so nice for a brunch party..great post..sarah


  10. November 26, 2012 at 9:26 pm #

    Can’t wait to try it. Sounds yum!


  11. November 26, 2012 at 11:16 pm #

    Not an original comment, but… .YUM.


  12. November 27, 2012 at 1:28 am #

    Love the crust and the colorful filling and while for pretty woman I love the part when Julia Robert return back to the store (when she had her make over) and return the humiliation, I still remember the expression of the snob sales woman.


  13. November 27, 2012 at 10:17 am #

    This looks fantastic! I’m going to print it out and try it this weekend. So glad you stopped by my blog so I could discover this. 🙂


  14. November 28, 2012 at 8:40 pm #

    Love the titles of the posts on this blog! And this looks delicious, genius making pie crust out of potato.


  15. November 30, 2012 at 9:51 am #

    Swiss Cheese just went on the grocery list! 🙂


  16. December 3, 2012 at 1:16 pm #

    I love grilled veggies all year round. Zucchini, eggplant, onions, garden fresh tomatoes are great rubbed with garlic olive oil and grilled, Then dice and toss togetheer for a grilled Ratatouille. Leftoveers make great omeletes. I had alot of zucchini from the garden earlier this month. Here is a fun appetizer, and easy: I hope you all enjoy this idea. Zucchini Rounds: Take a frozen or homemade pie crust and roll out to a bit thinner than for pie. Cut out 2″ circles with a biscut cutter and put on a sheetpan. Pop in freezeer for a couple of minutes to stiffen up then spread each round with Boursin Cheese. Top with one or two thin slices of zucchini depending on the size and top each with a sprinkle of good Parmesan Cheese. Bake at 375F until pie crust is cooked and cheese on top is browned. I have also added some thin strips of sundried tomato between the boursin and zucchini or a couple of pine nuts for a little variation.


  17. December 3, 2012 at 2:27 pm #

    The best part? It’s pretty easy! You prepare the potato crust first. While that cooks, prep the filling. Then fill and bake.


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