Potato and Pepper Egg Bake

This Potato and Pepper Egg Bake is a comforting, versatile dish that combines lightly fried potatoes with a creamy, herbed egg custard studded with sweet bell peppers, green onions, and melted cheese. Crispy potato slices form the base, absorbing the rich flavors of the egg–cream mixture during baking. Perfect for breakfast, brunch, or a light dinner, this one-dish meal is equally appealing straight from the oven or at room temperature for picnics. With simple pantry ingredients and minimal hands-on time, it’s an ideal recipe for busy mornings or relaxed weekend gatherings.

Cooking Time

Preparation: 15 minutes
Frying Potatoes: 10 minutes
Initial Bake: 20 minutes
Final Bake: 25 minutes
Total: 1 hour 10 minutes

Ingredients

• 3 medium potatoes (about 18 oz/500 g), peeled and thinly sliced

• Vegetable oil, for frying

• 1 large egg (for binding)

• Salt, to taste

• 4 large eggs (for custard)

• ½ cup (120 ml) heavy cream

• ½ red or yellow bell pepper, diced

• 2 green onions (scallions), sliced

• ½ cup (50 g) grated cheese (cheddar, Gruyère, or mozzarella)

• Additional salt and pepper, to taste

Step-by-Step Cooking Directions

1. Fry the Potatoes:

   • Heat a thin layer of vegetable oil in a large skillet over medium heat.

   • Season the potato slices lightly with salt. Working in batches if needed, fry the potatoes 3–4 minutes per side until golden and just tender.

   • Transfer to a plate lined with paper towels to drain excess oil.

2. Pre-Bake the Potato Layer:

   • Preheat the oven to 350 °F (180 °C).

   • Lightly grease a 9×9-inch (23×23 cm) baking dish.

   • Arrange the fried potato slices in an even layer on the bottom. Bake for 20 minutes to start crisping the edges and remove any residual oil.

3. Prepare the Egg Custard:

   • In a mixing bowl, whisk together 4 eggs and ½ cup heavy cream until smooth and frothy.

   • Season with a pinch of salt and freshly ground black pepper.

4. Assemble the Bake:

   • Remove the baking dish from the oven. Scatter the diced bell pepper and sliced green onions evenly over the pre-baked potatoes.

   • Pour the egg–cream mixture over the vegetables, ensuring the custard seeps between potato slices.

   • Sprinkle the grated cheese on top for a golden finish.

5. Final Bake:

   • Return the dish to the oven and bake at 350 °F (180 °C) for 25 minutes, or until the custard is set and the top is lightly browned. A knife inserted into the center should come out clean.

6. Rest and Serve:

   • Let the bake rest 5 minutes before slicing into squares or wedges. Serve warm, garnished with extra sliced green onion if desired.

Nutritional Information

Per Serving (⅙ of the dish)

• Calories: 310 kcal

• Protein: 12 g

• Carbohydrates: 25 g

• Fat: 18 g

• Saturated Fat: 8 g

• Fiber: 3 g

• Sugar: 2 g

• Sodium: 320 mg

The Origins and Popularity of the Recipe

Egg-and-potato bakes have roots in European farmhouse cooking, where cooks maximized simple ingredients into filling meals. In Spain, the tortilla Española layers potatoes and eggs similarly, while in Italy, frittatas often incorporate potatoes and vegetables. The addition of bell peppers and green onions adds a modern twist, reflecting global influences and seasonal produce. Today, this style of bake is beloved for its minimal prep, adaptability, and crowd-pleasing appeal, frequently featured on brunch menus and potluck tables around the world.

Reasons Why You’ll Love the Recipe

• Effortless Prep: Fry-once potatoes and whisk eggs for a quick assembly.

• Flavorful Layers: Crispy potatoes, sweet peppers, and melty cheese deliver satisfying contrasts.

• Make-Ahead Friendly: Assemble the night before; bake fresh in the morning.

• Balanced Meal: Combines carbohydrates, protein, and vegetables in every bite.

• Customizable: Swap cheeses or veggies to suit your taste and pantry.

Health Benefits

• Eggs are rich in high-quality protein, choline, and vitamin D.

• Potatoes provide potassium, vitamin C, and dietary fiber when lightly fried and baked.

• Bell Peppers contribute antioxidants and vitamins A and C.

• Green Onions add flavor and contain vitamin K and folate.
  By using moderate oil and incorporating vegetables, this bake offers balanced nutrition while still feeling indulgent.

Serving Suggestions

• Top with a spoonful of Greek yogurt or sour cream for tang.

• Serve alongside a crisp garden salad or lightly dressed arugula.

• Pair with crusty bread for soaking up the creamy custard.

• Offer fresh salsa or hot sauce for those who enjoy a spicy kick.

Common Mistakes to Avoid

• Skipping Pre-Bake: Without the initial bake, potatoes may remain oily and custard soggy.

• Uneven Potato Layer: Overlapping slices too much can prevent even cooking; aim for a single layer.

• Cold Eggs: Use room-temperature eggs and cream to prevent clumping.

• Ignoring Rest Time: Let the bake rest to ensure clean, firm slices.

Pairing Recommendations

• Wine: A crisp Sauvignon Blanc or dry Rosé balances richness.

• Beer: A light Pilsner or Kölsch offers refreshing contrast.

• Non-Alcoholic: Sparkling water with citrus or an iced herbal tea complements flavors.

Cooking Tips

• Uniform Slices: Use a mandoline or sharp knife for consistent potato thickness.

• Oil Temperature: Fry potatoes over medium heat to achieve a tender interior and golden exterior.

• Cheese Choice: Cheddar adds sharpness; Gouda or fontina yield a creamier melt.

• Herb Boost: Stir chopped fresh parsley or chives into the custard for extra freshness.

Similar Recipes to Try

• Spanish Tortilla (Tortilla Española): Traditional potato-and-egg pie.

• Vegetable Strata: Layered bread and egg casserole with veggies.

• Potato Leek Gratin: Creamy, cheesy baked potato dish without eggs.

• Breakfast Hash Casserole: Potatoes, eggs, sausage, and cheese baked together.

Variations to Try

• Meaty Addition: Add cooked bacon, ham, or Italian sausage to the layers.

• Veggie Swap: Substitute zucchini, mushrooms, or spinach for bell pepper.

• Spicy Kick: Stir in diced jalapeños or sprinkle red pepper flakes.

• Dairy-Free: Use coconut cream and omit cheese; bolster flavor with nutritional yeast.

Ingredient Spotlight: Potatoes

Potatoes are a global staple, prized for their versatility and nutrient profile. Rich in potassium and fiber, they form a hearty base in bakes and gratins. When fried and baked, they achieve a delightful balance of crispness and tender crumb that absorbs surrounding flavors—making them an ideal canvas for eggs, cream, and aromatic vegetables.

Conclusion

This Potato and Pepper Egg Bake combines straightforward techniques with layered flavors to create a dish that’s both comforting and elegant. Whether served for brunch with mimosas or packaged for a picnic, it caters to diverse tastes and dietary preferences. With customization options and straightforward prep, it’s destined to become a kitchen favorite for everyday meals and special gatherings alike.

Frequently Asked Questions

1. Can I make this entirely ahead and refrigerate?
Yes. Assemble the bake, cover tightly, and refrigerate up to 24 hours. Bake fresh when ready.

2. How do I reheat leftovers without drying out?
Warm slices in a 325 °F oven, covered loosely with foil, for 10–12 minutes or microwave covered for 1–2 minutes.

3. Is this recipe gluten-free?
Yes—provided your cheese and seasonings have no added gluten.

4. Can I reduce the cream for a lighter version?
Substitute half-and-half or whole milk for cream; the texture will be slightly less rich but still delicious.

5. What’s the best way to slice the potatoes thinly?
A mandoline slicer ensures uniform thickness for even cooking.

6. Can I use sweet potatoes?
Yes. Swap in sweet potatoes—adjust fry time slightly as they cook a bit quicker.

7. How to prevent the center from being runny?
Ensure the egg–cream mixture fills gaps between potatoes and bake until fully set; a toothpick should come out clean.

8. What other cheeses work well?
Gruyère, fontina, or Emmental offer excellent melt and flavor.

9. Can I add fresh herbs?
Absolutely—toss in chopped parsley, thyme, or chives for bright herbal notes.

10. How can I make this vegan?
Replace eggs with a chickpea flour batter (1 cup chickpea flour + 1 cup water), use vegan cream (e.g., coconut cream), and omit cheese or use plant-based cheese.