Thinly slice the potatoes peel and all with a slicer or mandolin. Oil a pan and cover the pan with slices (this forms the crust). Turn the heat to low.
In another pan, stir fry the finely chopped garlic.
When the garlic changes color, add the onion and stir-fry.
When the onion is transparent, add the komatsuna and shiitake mushrooms, and season with salt and pepper.
When the vegetables are cooked, transfer to a pan with the potatoes. Even out the surface and scatter cheese.
Beat the eggs, milk and salt and pepper together, and pour on top of the vegetables. Take care that the egg mixture doesn't escape out of the potato crust.
Cover with a lid and cook for about 20 minutes over very low heat. When the egg no longer moves when you shake the pan, it's done. Sear the top lightly with a kitchen blowtorch if available.
Cool slightly and cut into wedges.
Story Behind this Recipe
I wanted to see if it was possible to make a tart crust with potatoes. Also, we don't have an oven in our house.
Cook the potato crust until it's browned and crispy. Season generously with salt and pepper. Add whatever else you like. It should be good with bacon or tomatoes. Reheat in an oven or oven toaster, not in the microwave (for a crispier finish).