Holiday entertaining calls for bites that feel considered without adding stress in the kitchen. These Crispy Potato and Egg Stacks are a make ahead friendly appetizer inspired by the classic Spanish tortilla. Layers of tender potatoes, eggs, and caramelized onion are baked, pressed for clean edges, then reheated until golden and crisp. Finished with garlic aioli and a simple garnish, they hold their shape on a platter and work well for holiday gatherings.
Recipe Details
Serves: 10
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients
Potato and Egg Stacks
- Olive oil, for frying and brushing
- 1 small yellow onion, thinly sliced
- 3 medium Yukon Gold potatoes, peeled and thinly sliced, 1 to 2 mm
- 6 large eggs
- Salt and pepper, to taste
- ½ cup grated Manchego or Parmesan, optional
- Fresh chives, optional
- Smoked paprika, optional
Homemade Garlic Aioli
- ½ cup mayonnaise
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Pinch of salt and pepper
Method
Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions with a pinch of salt and cook slowly for about 15 minutes, stirring occasionally, until deep golden and jammy. Set aside to cool slightly and slice the potatoes while the onions cool.
In the same pan, add more olive oil as needed. Working in batches, gently fry the potato slices until tender but not crisp. They should bend easily without breaking. Drain on paper towel and season lightly with salt.
In a large bowl, whisk the eggs with salt, pepper, and the grated cheese if using. Stir in the caramelized onions until evenly combined.
Preheat the oven to 375°F, 190°C. Line a loaf pan or small square baking dish, about 20 cm by 20 cm and 5 cm deep, with parchment paper. Layer the ingredients starting with potatoes, followed by a spoonful of the egg mixture, then another layer of potatoes. Repeat until the pan is full. Press down gently and brush the top with olive oil.
Bake for 30 to 35 minutes until golden and set in the centre. Remove from the oven and let cool for 20 minutes. For cleaner layers, place a foil covered weight or another pan on top to gently press. Chill for at least 1 hour or overnight before slicing. Once firm, cut into 1½ inch cubes or rectangles and store in an airtight container until ready to serve.
When ready to serve, reheat the potato and egg stacks in a 400°F, 200°C oven for 8 to 10 minutes until the edges are crisp and golden.
While the stacks reheat, whisk the mayonnaise, garlic, lemon juice, salt, and pepper until smooth. Let sit for 10 to 15 minutes so the garlic flavour develops.
Finish each stack with a small dollop of garlic aioli and a sprinkle of chives or smoked paprika before serving.
Nutrition Facts
Per serving
- Calories 182
- Fat 14 g
- Saturated Fat 2.5 g
- Trans Fat 0 g
- Carbohydrate 9 g
- Fibre 1 g
- Sugars 1 g
- Protein 5 g
- Sodium 351 mg