Potato Flan Ole
Indulge in the creamy, savory goodness of Potato Flan Ole, a delectable fusion of Spanish-inspired flavors and comforting layers of thinly sliced Russet potatoes. This crowd-pleasing dish combines the smoky depth of paprika, the warmth of cumin, and the richness of Manchego cheese in a lush egg and cream custard. Baked to golden perfection and beautifully garnished with a sprinkle of fresh parsley, this dish makes a stunning centerpiece or a hearty side for any occasion. Perfect for brunches, dinner parties, or cozy family meals, Potato Flan Ole is an easy-to-make recipe that delivers maximum flavor in every bite. Featuring simple ingredients with flair, this irresistible dish is destined to become a new favorite!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 4 whole Eggs
- 1 cup Heavy cream
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Manchego cheese
- 1 tablespoon Olive oil
- 2 tablespoons Chopped parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized oven-safe flan dish, quiche pan, or shallow pie dish with olive oil.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline slicer. Set them aside in a bowl of cold water to prevent browning.
In a mixing bowl, whisk together the eggs, heavy cream, smoked paprika, cumin, minced garlic (use a garlic press or finely chop), salt, and black pepper until the mixture is well combined.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towel. Arrange the potato slices in overlapping layers in the flan dish to create a base, continuing until all the potato slices are used up.
Pour the egg and cream mixture evenly over the layered potatoes, ensuring the liquid fills in between the slices.
Sprinkle the shredded Manchego cheese evenly across the top of the flan.
Place the flan dish in the preheated oven and bake for 35–40 minutes, or until the potatoes are tender, the custard is set, and the top is golden and slightly bubbly.
Remove the potato flan from the oven and let it cool for 5–10 minutes. Garnish with chopped parsley for a pop of color and added freshness.
Slice into wedges and serve warm. Enjoy your Potato Flan Ole as a standalone dish or as a flavorful side!
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 11.5 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1090 mg | 84% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5550 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
