Potato and Egg Stack

Name: Potato and Egg Stack
Total time: 1 h 20 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 5 cups waxy potatoes (peeled and finely sliced); 2 Tbsps olive oil; 1 onion (diced); 2 cloves garlic cloves (crushed); 4 eggs; 0.875 cup cream; 2 Tbsps fresh oregano (chopped); 1.5 cups grated Manchego; 2 cloves garlic cloves; 1 green chili pepper (halved); 2 tsps Caper; 4 Anchovy fillet; 1 cup green Olives (pitted); 1 cup black Olives (pitted); 0.375 cup olive oil; 2 tsps lemon juice; 2 tsps runny honey; 4 green Olives; oregano

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

86 / 100

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 20 min.

Ready in

Calories:

900

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	900 cal.	(43 %)
Protein	38 g	(39 %)
Fat	67 g	(58 %)
Carbohydrates	37 g	(25 %)
Sugar added	2 g	(8 %)
Roughage	4.1 g	(14 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	3.6 μg	(18 %)
Vitamin E	6.1 mg	(51 %)
Vitamin K	21.2 μg	(35 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	12.8 mg	(107 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	111 μg	(37 %)
Pantothenic acid	2.5 mg	(42 %)
Biotin	20.6 μg	(46 %)
Vitamin B₁₂	4 μg	(133 %)
Vitamin C	43 mg	(45 %)
Potassium	1,073 mg	(27 %)
Calcium	1,379 mg	(138 %)
Magnesium	111 mg	(37 %)
Iron	4.6 mg	(31 %)
Iodine	26 μg	(13 %)
Zinc	7.1 mg	(89 %)
Saturated fatty acids	29.3 g
Uric acid	68 mg
Cholesterol	321 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

For the tortillas: 5 cups waxy potatoes (peeled and finely sliced); 2 Tbsps olive oil; 1 onion (diced); 2 cloves garlic cloves (crushed); 4 eggs; ⅞ cup cream; 2 Tbsps fresh oregano (chopped); 1 ½ cups grated Manchego

For the tapenade: 2 cloves garlic cloves; 1 green chili pepper (halved); 2 tsps Caper; 4 Anchovy fillet; 1 cup green Olives (pitted); 1 cup black Olives (pitted); ⅜ cup olive oil; 2 tsps lemon juice; 2 tsps runny honey

To garnish: 4 green Olives; oregano

How healthy are the main ingredients?

potato Olive olive oil olive oil garlic clove oregano

print shopping list

Preparation steps

Fry the potatoes in hot oil on a low heat for around 10 minutes with a lid on. Flip the potatoes every so often and add the onion for the last 5 minutes.

Heat the oven to 220°C (200° in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.

Spread the potatoes evenly on on the prepared baking tray.

Mix the crushed garlic with eggs, cream, salt and ground black pepper, and oregano and pour over the potatoes. Sprinkle with the cheese and bake for around 20 minutes until golden.

To make the tapenade, purée half the garlic, half the chilli, half the capers and half the anchovies with the green olives and purée the remaining ingredients together with the black olives. Gradually add the olive oil to each tapenade until they become creamy. Season with lemon juice, honey, salt and ground black pepper.

Remove the tortilla from the oven and leave to cool slightly. Cut out 12 circles (each approx. 8 cm ?) and spread with each tapenade. Place three circles on top of each other and serve garnished with olives and oregano.

Related Recipes