Yellow Potato and Gouda Tart

Yellow Potato and Gouda Tart

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 240.3
  • Total Fat: 9.5 g
  • Cholesterol: 285.6 mg
  • Sodium: 416.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Yellow Potato and Gouda Tart calories by ingredient
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Number of Servings: 4

Ingredients

    Cooking Spray
    1/2 onion, diced
    4 cups spinach
    1 cup frozen broccoli, thawed
    2 medium Yukon Gold potatoes
    2 tsp chopped fresh rosemary, divided
    1/2 tsp ground black pepper, divided
    1/4 tsp salt
    6 eggs
    6 egg whites
    1/3 cup diced smoked gouda

Directions

1. Preheat oven to 350 F
2. Over medium heat a skillet sautÚ onion in cooking spray until brown for about 5 minutes. Add spinach and broccoli cooking until spinach wilts (about 3 mins). Place mixture in bowl and set aside.
3. Slice potatoes very thin. Spray with cooking spray and toss with 1 tsp rosemary, pepper and salt. Coat previously used skillet with cooking spray, spraying it evenly over the sides and bottom Beginning in the middle of the skillet, arrange the potato slices in a spiral pattern over the bottom and up the sides until all surfaces are covered with at least one layer of potato slices. Set aside.
4. In medium bowl, whisk together eggs and egg whites. Stir in the onion/spinach/broccoli mixture, a teaspoon of rosemary, Gouda and pour into the potato- lined skillet Bake for 35 -40 mins or until egg is set. As soon as you remove tart from the oven, run a knife around the sides to loosen. Allow to cool for 10-15 minutes before turning over onto a platter, slicing into 4 wedges/servings.

Serving Size:ámakes 4 wedges

Number of Servings: 4

Recipe submitted by SparkPeople user BRITTANIA17.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe


  • Very Good
    Very good and tasty! - 5/29/20

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  • Oh yeah - 4/26/20

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  • Interesting - 4/19/20

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  • Tasty - 4/4/20

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  • Incredible!
    Yummy - 11/27/19

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