Potato, onion and mushroom cake
This Potato, Onion, and Mushroom Cake combines sautéed vegetables with eggs and grated potatoes, creating a moist and savory baked dish. Ideal for breakfast or as a light dinner, it is packed with flavor and nutrition.
Cook time 35 min
Prep time 25 min
Ingredients:
1 tbsp olive oil1 onion
1/3 cup mushrooms
2 garlic cloves
1 tsp fresh thyme
1 potato
6 eggs
1/2 cup peas
This delightful Potato, Onion, and Mushroom Cake is a versatile and easy-to-make dish that makes a perfect breakfast, brunch, or light dinner option. Packed with wholesome vegetables and protein-rich eggs, it's a nutritious and flavorful addition to your meal repertoire. Let's get started with the recipe!
Instructions:
- Finely chop the onion.
- Slice the mushrooms.
- Mince the garlic cloves.
- Peel and grate the potato.
- Beat the eggs in a large bowl.
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes.
- Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add the minced garlic and fresh thyme, cooking for another 1-2 minutes until fragrant.
- Remove the skillet from heat and allow the onion, mushroom, and garlic mixture to cool slightly.
- In a large bowl, combine the grated potato, beaten eggs, peas, and the sautéed onion, mushroom, and garlic mixture. Mix well until all ingredients are evenly distributed.
- Preheat your oven to 350°F (175°C).
- Grease or line a baking dish with parchment paper.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the center is set.
- Allow the cake to cool for a few minutes in the baking dish.
- Slice into wedges or squares and serve warm.
Enjoy your delicious Potato, Onion, and Mushroom Cake as a main dish or a hearty side!
Your Potato, Onion, and Mushroom Cake is now ready to enjoy! Serve it warm as it is or with a side of fresh salad for a complete meal. This dish is sure to be a hit with its savory flavors and satisfying texture. Enjoy your cooking experience and bon appétit!
Potato, onion and mushroom cake FAQ:
Bake the Potato, Onion, and Mushroom Cake at 350°F (175°C) for 25-30 minutes. Check for doneness by ensuring the top is golden brown and the center is set.
Yes, you can substitute the mushrooms with other vegetables like zucchini or spinach. Just adjust the cooking time accordingly as different vegetables may release moisture differently.
Store the leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 2 months.
A standard 9x9 inch (23x23 cm) baking dish is ideal for this recipe. You can also use a similar sized round or square cake pan.
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. The mixture should not be jiggly.
Cooking Tips:
- Use a non-stick skillet to make flipping the cake easier and to avoid it sticking to the pan.
- Make sure to slice the potatoes thinly for even cooking.
- Feel free to add other vegetables or herbs to the mix according to your taste preferences.
- If you prefer a golden brown crust, you can finish off the cake in the oven under the broiler for a couple of minutes.
- Let the cake cool slightly before cutting to ensure it holds its shape better.
- Leftovers can be stored in the refrigerator and reheated in the oven or microwave.
Nutrition Facts
2 ServingsCalories 350kcal
Protein 24g
Carbohydrates 30g
Fiber 5g
Sugar 6g
Fat 22g
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