Potato and caramelised onion cake
8 portions
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large brown onions thinly sliced
- 2 teaspoons fresh thyme leaves plus extra to serve
- 2 kg Desiree potatoes peeled and thinly sliced
- 50 grams Flora Original margarine spread
- 1/4 cup Parmesan cheese (or vegan hard cheese) grated
Nutrition Facts
| Energy (kcal) | 238 kcal |
| Energy (kJ) | 992 kJ |
| Protein (g) | 4.5 g |
| Carbohydrate incl. fibre (g) | 32.8 g |
| Carbohydrate excl. fibre (g) | 27.7 g |
| Sugar (g) | 3.6 g |
| Fibre (g) | 5.1 g |
| Fat (g) | 10.4 g |
| Saturated fat (g) | 2.0 g |
| Unsaturated fat (g) | 8.0 g |
| Monounsaturated fat (g) | 5.8 g |
| Polyunsaturated fat (g) | 2.2 g |
| Trans fat (g) | 0.4 g |
| Cholesterol (mg) | 2 mg |
| Sodium (mg) | 114 mg |
| Salt (g) | 0.28 g |
| Vitamin A (IU) | 266 IU |
| Vitamin C (mg) | 19.8 mg |
| Calcium (mg) | 56 mg |
| Iron (mg) | 1.12 mg |
| Potassium (mg) | 817 mg |
Instructions
- Heat oil in a large frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add 1/2 cup water. Bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until water is absorbed and onion is caramelised. Stir in thyme.
- Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) springform pan. Line base and side with baking paper.
- Place potato slices in a large bowl. Add Flora. Season with salt and pepper. Toss to coat. Layer 1/4 of the potato, overlapping slightly, in prepared pan. Spread 1/3 of the caramelised onion over potato. Sprinkle with 1 tablespoon parmesan. Repeat layering with potato, caramelised onion and parmesan, finishing with a layer of potato.
- Cover pan with foil. Bake for 40 minutes. Remove foil. Bake for 45 minutes or until potato is tender when a skewer is inserted into centre of cake and top is golden. Cover to keep warm. Stand in pan for 30 minutes (see notes). Carefully transfer to a serving plate. Sprinkle with extra thyme. Cut into wedges. Serve.
