Potato, onion and mushroom cake
Savor the delicious combination of flavors with our Potato, Onion, and Mushroom Cake recipe! Made with sautéed onions, earthy mushrooms, fresh thyme, and vibrant peas, this dish promises a savory blend that's perfect for any meal. Easy to prepare and packed with nutritious ingredients like hearty potatoes and protein-rich eggs, this recipe is your ticket to a hearty and satisfying meal. Cook it today and enjoy a culinary delight full of flavor and goodness!
- 12 Mar 2025
- Cook time 35 min
- Prep time 25 min
- 2 Servings
- 8 Ingredients
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!
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 390 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 5g | 14% |
| Sugar 6g | 6% |
| Fat | |
| Fat 22g | 26% |
| Saturated 6g | 19% |
| Cholesterol 620mg | - |
| Vitamins | |
| Vitamin A 300ug | 34% |
| Choline 530mg | 97% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.88mg | 67% |
| Vitamin B3 3.06mg | 19% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 160ug | 41% |
| Vitamin B12 1.55ug | 64% |
| Vitamin C 27mg | 31% |
| Vitamin E 1.61mg | 11% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 4.06mg | 37% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 920mg | 27% |
| Selenium, Se 54ug | 100% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 2.70mg | 25% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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