Potato and onion cake recipe

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  • Serves 6
  • 20 mins to prepare and 50 mins to cook, 5 mins to cool
  • 365 calories / serving
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Parboil the potatoes in a large saucepan of boiling, salted water until just tender; roughly 10-12 minutes. Drain and allow to steam off to one side.

Meanwhile, melt the butter and olive oil together in a large, heavy-based saucepan set over a medium-low heat. Sweat the onions with a little salt for 10-12 minutes, stirring occasionally. Add the sugar and continue to cook over a reduced heat for 15-20 minutes until they start to caramelise. Remove from the heat at this point.

Preheat the oven to 170°C.

Whisk the eggs, milk and seasoning together in a large mixing bowl, fold in the onions and potato. Pour the mixture into a 7 inch nonstick cake tin, bake for 12-15 minutes until the egg is set. Remove and allow to cool in the tin a little before cutting portions. Serve from a wire rack, garnished with a sprig of basil leaves.

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  • Ingredients

  • 25ml olive oil
  • 25g butter
  • 4 large potatoes, peeled and diced
  • 2 large onions, finely sliced
  • 1tsp caster sugar
  • 8 medium eggs
  • 125ml milk
  • salt
  • pepper
  • sprig of basil leaves, to garnish
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  • Energy 1527kj 365kcal 18%
  • Fat 17g 24%
  • Saturates 5g 25%
  • Sugars 7g 8%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 42.4g Protein 14.2g Fibre 5g

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