Potato and Egg Stack

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Potato and Egg Stack
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the tortillas
5 cups waxy potatoes (peeled and finely sliced)
2 tablespoons olive oil
1 onion (diced)
2 cloves garlic cloves (crushed)
4 eggs
cup cream
2 tablespoons fresh oregano (chopped)
1 ½ cups grated Manchego
For the tapenade
2 cloves garlic cloves
1 green chili pepper (halved)
2 teaspoons Caper
4 Anchovy fillet
1 cup green Olives (pitted)
1 cup black Olives (pitted)
cup olive oil
2 teaspoons lemon juice
2 teaspoons runny honey
To garnish
4 green Olives
oregano
How healthy are the main ingredients?
potatoOliveolive oilolive oilgarlic cloveoregano

Preparation steps

1.
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.
2.
Heat the oven to 220°C (200° in a fan oven), 425°F, gas 7 and line a baking tray with greaseproof paper.
3.
Spread the potatoes evenly on on the prepared baking tray.
4.
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.
5.
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.
6.
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.