Spanish · Brunch
Spanish Potato Egg Pie
Spanish Potato Egg Pie is a layered baked dish of thinly sliced potato and onion slow-cooked in olive oil, then bound with beaten egg and set in the oven until firm. Sliced into a wedge and served warm or at room temperature with a simple green salad, it reflects classic Spanish tortilla flavours reshaped into a sliceable pie.
$2
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
585Calories
21.6gProtein
42.8gFat
27.2gCarbs
4.8gSugar
3.9gFiber
746mgSodium
564mgChol
7.6gSat Fat
870mgPotassium
98mgCalcium
2.7mgIron
1.3mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
herb-salt
weekend-brunch
all-time-classics
vegetarian
gluten-free
Instructions
1
Prep
Peel and thinly slice the potato and onion, then preheat the oven to 375F (190C).
2
Sweat
Warm 3 tbsp olive oil in a small skillet over medium-low heat, add the potato, onion, and a pinch of salt, and cook 18-20 minutes until soft and pale gold.
3
Rest
Lift the potato and onion into a sieve with a slotted spoon, draining excess oil for 2 minutes.
4
Whisk
Crack the eggs into a bowl, add 1/4 tsp salt and black pepper, and whisk until frothy.
5
Fold
Tip the drained potato and onion into the eggs and fold gently until coated.
6
Bake
Grease a small 5-inch oven-safe dish with 1 tsp olive oil, pour in the mixture, and bake at 375F for 12-15 minutes until just set.
7
Rest
Let the pie sit in the dish for 5 minutes to firm up.
8
Plate
Run a knife around the edge, turn out onto a plate, scatter chopped parsley on top, and cut into a wedge to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 11 oz311g potato
- 11 onion (200g)
- 6 tbsp88ml olive oil
- 1/2 tsp1/2 tsp salt, plus a pinch for seasoning the potatoes
- a pinch of black pepper
- 2 tsp10ml olive oil, for greasing the baking dish
- a small handful of parsley
