Description
A savory twist on the classic Spanish tortilla, this quiche uses a crispy hashbrown crust to cradle a creamy filling of eggs, tender potatoes, and sweet onions. It’s a comforting yet elevated dish perfect for any meal of the day.
Ingredients
Frozen shredded hashbrowns
Olive oil
Salt
Yellow potatoes
Onion
Eggs
Heavy cream
Grated cheese (Manchego or cheddar, optional)
Pepper
Fresh herbs (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- Press thawed hashbrowns into the dish to form a crust. Brush with olive oil and sprinkle with salt.
- Bake crust for 20-25 minutes until golden.
- In a skillet, heat olive oil. Cook diced potatoes for 8-10 minutes until tender.
- Add chopped onions and cook 5 more minutes. Season with salt and pepper.
- In a bowl, whisk eggs and cream. Stir in cheese if using.
- Combine egg mixture with cooled potatoes and onions.
- Reduce oven to 375°F (190°C). Pour filling into crust.
- Bake for 30-35 minutes until set.
- Let rest 10 minutes before slicing. Garnish if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes total
- Category: Breakfast