Potato and onion cake

8 servings

30 minutes

Potato-onion cake is a refined dish of Greek cuisine where simple ingredients transform into a true gastronomic delight. Its history traces back to traditional recipes of shepherd communities in Greece, where the combination of potatoes, onions, and eggs provided nutritious and hearty food. The tender, melt-in-your-mouth potato harmonizes with caramelized onions, while the eggs add structure and richness to the flavor. Baked in a crispy bread 'basket', it acquires a light garlic note, and fresh frisée salad adds a contrast of freshness and crunch. This dish is perfect for both family dinners and festive gatherings, surprising guests with its original presentation and rich taste.

Energy value per serving

• Calories: 566.2
• Proteins: 18.6g
• Fats: 24g
• Carbohydrates: 69.3g

Ingredients

• Extra virgin olive oil: 7 tbsp
• Spanish onion: 350 g
• Potato: 500 g
• Coarse salt: to taste
• Chicken egg (large): 8 pc
• Freshly ground black pepper: to taste
• Garlic: 1 clove
• Country bread: 1 kg
• Frisee salad: 300 g
• Sherry vinegar: 2 tsp

Cooking steps

1. Preheat the oven to 160 degrees.

2. In a fireproof skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and sauté until golden brown for 8-10 minutes. Transfer to a small bowl.

   Required ingredients:

   • Extra virgin olive oil: 7 tablespoons
   • Spanish onion: 350 g

3. Return the pan to the heat and add another spoon of oil. Add the sliced potatoes, cover with a lid, and fry, stirring gently, for 12-15 minutes until soft. Transfer to a bowl with the onion and mix.

   Required ingredients:

   • Extra virgin olive oil: 7 tablespoons
   • Potato: 500 g

4. In another bowl, lightly beat the eggs with salt and pepper. Pour it over the potatoes and onions and mix again.

   Required ingredients:

   • Chicken egg (large): 8 pieces
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

5. Return the skillet to the heat and add another spoonful of oil. Place the potato mixture and cook for about 1.5 minutes until the edges are slightly browned. Cover and cook until the eggs are done for about 10 minutes.

   Required ingredients:

   • Extra virgin olive oil: 7 tablespoons

6. Remove the lid and place it in the oven to brown.

7. Meanwhile, cut the round head of village bread in half. Remove most of the crumb from the bottom part. Send the 'basket' under the grill in the oven to brown. Take it out of the oven and drizzle with 3 tablespoons of olive oil and rub the inside with a clove of garlic.

   Required ingredients:

   • Country bread: 1 kg
   • Extra virgin olive oil: 7 tablespoons
   • Garlic: 1 clove

8. In a bowl, mix the chopped salad with the remaining olive oil, vinegar, salt, and pepper.

   Required ingredients:

   • Frisee salad: 300 g
   • Extra virgin olive oil: 7 tablespoons
   • Sherry vinegar: 2 teaspoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste

9. Place the greens on the bread. Top with the egg-potato mixture.

10. Cut into segments and serve.