Spanish · Brunch
Spanish Potato Egg Pie (High-Protein)
A single-serving Spanish tortilla-style pie built from layered potato, onion and a thick four-egg custard, boosted with cottage cheese and white beans folded into the mix for extra protein. Baked until just set, then rested and served warm or at room temperature with a green salad.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
51.3gProtein
29.6gFat
39.8gCarbs
6.9gSugar
7.6gFiber
1215mgSodium
757mgChol
8.4gSat Fat
1450mgPotassium
215mgCalcium
4.8mgIron
2.3mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Peel and thinly slice the potato and onion. Mince the garlic clove and chop the parsley.
2
Sauté
Heat olive oil in a small nonstick oven-safe skillet over medium heat. Cook potato and onion 12 minutes, stirring occasionally, until tender and golden.
3
Whisk
In a bowl, whisk the eggs with cottage cheese, cannellini beans, salt and pepper until well combined and frothy.
4
Build
Pour egg mixture over vegetables in the skillet, tilting to settle evenly. Transfer to a preheated 350°F (175°C) oven and bake 15 minutes until the center is just set.
5
Rest
Let the pie sit in the skillet 10 minutes until firm enough to slice cleanly.
6
Plate
Slide the pie onto a plate, scatter parsley over the top and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 11 oz311g potato
- 11 onion (200g)
- 3.6 oz50g, about 1/3 cup cottage cheese, full-fat
- 3.6 oz50g, about a third of a 15 oz can cannellini beans, cooked and drained
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp10g fresh parsley
