Allspice and Nutmeg

Baked Egg Potato Onion Cup

This Baked Egg Cup has a bountiful share of potatoes and onions in every toothsome bite.

Baked Egg Potato Onion Cup

Are you having overnight guests over the holidays?  You’ll want to make this for them.

This is a take on tortilla de patatas (spanish omelet).  I first saw the tortilla de patatas  on an episode of America’s Test Kitchen a couple of years ago and I’ve wanted to make it ever since.  It’s a combination of potatoes, onions and eggs cooked in a skillet then flipped over.  How good does that sound?!

I just didn’t want to take in the amount of oil that goes into this delicious concoction.  I needed to create a similar version sans the oil and fat.  Enter the baked egg cup.  My version uses virtually no oil, and I used mostly egg whites reducing the fat and cholesterol significantly.


What I did…

I sliced the potato and onion fairly thin, about 1/8″ and I seasoned them with salt and pepper.

I then sautéed them together in a skillet until done.  Poke the potato with the point of a knife, if the potatoes are soft, they’re done.  Or just do what I did, taste one. :)   You’ll need to push them around and flip them over while cooking to get the edges browned.  Browned edges mean flavor.  Set aside to cool a little.

Then I buttered a ramekin on the bottom and up the sides and sprinkled some breadcrumbs over the buttered areas.  The breadcrumbs helped because when I flipped it onto the plate the baked eggs came right out!

Meanwhile I cracked the eggs into a bowl, seasoned with salt and pepper and stirred the eggs until frothy.  Then I gently stirred in the slightly cooled potato and onion.

I poured the egg mixture into the ramekin and baked for about 40 minutes until the eggs set.  I used a 12 oz. ramekin for 7 eggs (really 1 whole egg, 6 egg whites).

This serves 2 but can easily be doubled, quadrupled, etc.

Baked Egg Potato Onion Cup
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
Serves 2
  • 1 medium potato sliced thin
  • 1 medium onion sliced thin
  • 1 whole egg
  • 6 egg whites
  • salt
  • pepper
  1. Heat 2 tablespoons oil in a medium skillet
  2. Add sliced potatoes and onions, season with salt and pepper
  3. Cook until soft and edges are browned
  4. Set aside to cool
  5. Crack eggs into a bowl, season with salt and pepper and stir until frothy
  6. Gently stir the potato and onion into the eggs
  7. Pour this mixture into the buttered ramekin
  8. Bake for 40 minutes or until eggs are set
  9. Enjoy!


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