This Baked Egg Cup has a bountiful share of potatoes and onions in every toothsome bite.
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.
- 1 medium potato sliced thin
- 1 medium onion sliced thin
- 1 whole egg
- 6 egg whites
- Heat 2 tablespoons oil in a medium skillet
- Add sliced potatoes and onions, season with salt and pepper
- Cook until soft and edges are browned
- Set aside to cool
- Crack eggs into a bowl, season with salt and pepper and stir until frothy
- Gently stir the potato and onion into the eggs
- Pour this mixture into the buttered ramekin
- Bake for 40 minutes or until eggs are set
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