Baked Egg Potato Onion Cup

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.

Baked Egg Potato Onion Cup

Recipe by Allspice and Nutmeg

Servings

2

servings

Prep time

10

minutes

Cooking time

40

minutes

Calorieskcal

Ingredients

• 1 medium potato sliced thin

• 1 medium onion sliced thin

• 1 whole egg

• 6 egg whites

• salt

• pepper

Directions

• 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
• Enjoy!