Creamy Spanish Potato and Egg Casserole

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 500 ml (2 cups) whole milk 500 ml (2 cups) whole milk
• 4 large eggs 4 large eggs
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp paprika 1 tsp paprika
• 1 tsp dried thyme 1 tsp dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for greasing Olive oil for greasing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the thinly sliced potatoes to the skillet and cook for about 5 minutes, stirring occasionally.
4. 4.
   In a separate saucepan, heat the milk until it is warm but not boiling.
5. 5.
   Grease a baking dish with olive oil. Layer half of the potatoes in the bottom of the dish.
6. 6.
   Sprinkle half of the paprika, dried thyme, salt, and pepper over the potatoes.
7. 7.
   Repeat the layering process with the remaining potatoes and spices.
8. 8.
   Pour the warm milk over the potatoes, ensuring that all the potatoes are covered.
9. 9.
   In a bowl, beat the eggs and pour them over the potatoes and milk mixture.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the casserole.
• Milk — Warm the milk before pouring it over the potatoes to help them cook evenly and absorb the flavors.
• Eggs — Beat the eggs well before pouring them over the potatoes to ensure a smooth and creamy texture.

Tips & Tricks

• For added flavor, sprinkle grated cheese on top of the casserole before baking.
• Experiment with different herbs and spices such as rosemary or smoked paprika to customize the flavor.
• Serve the casserole with a dollop of sour cream or Greek yogurt for extra creaminess.
• Leftovers can be refrigerated and reheated the next day for a quick and delicious meal.
• To make the dish more substantial, add cooked bacon or sausage to the layers of potatoes.

Serving advice

Serve the Creamy Spanish Potato and Egg Casserole hot, straight from the oven. It can be enjoyed as a main course with a side salad or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Garnish the casserole with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color and freshness. Serve it in individual portions or scoop it out directly from the baking dish for a rustic presentation.