Preparation / Directions:
Preheat oven to 425 F.
In a medium bowl, combine potatoes and oil; blend to coat. Press mixture
a 10-inch pie dish. Bake for 30 minutes, or until golden brown. Remove from
oven. Reduce oven to 350 F.
Meanwhile, in a large bowl, combine one tablespoon of parsley and remaining
ingredients except tomato slices. Blend well.
Pour into potato crust. Bake for 25 minutes, or until eggs are set.
Place tomato slices over pie and top with remaining 1/2 tablespoon parsley.
Bake five to seven minutes longer. Makes 6 servings.