Yellow Potato and Gouda Tart

I was so excited to try this recipe out when I saw it in a magazine last week. Since I already had most of the ingredients (including a bunch of rosemary that needed a use) it seemed like a perfect time to try it out.

It was pretty easy to prepare. Took a little longer in the oven than the recipe said. And I hate cooking skillets in the oven because I always touch the handle shortly after it has been pulled out and forget that it’s hot unlike when it’s on the stove! Usually one burn is enough of a reminder thankfully! =) 


(adapted from a Shape magazine recipe)


      Cooking Spray
      medium 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



1. Preheat oven to 350 F
2. Over medium heat a skillet sauté 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.

Serving Size: makes 4-6 wedges

Nutritional Information (if 4 servings)

Calories 240.3
  Total Fat 9.5 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 1.6 g
      Monounsaturated Fat 3.6 g
  Cholesterol 285.6 mg
  Sodium 416.0 mg
  Potassium 783.3 mg
  Total Carbohydrate 18.6 g
      Dietary Fiber 3.2 g
      Sugars 1.7 g
  Protein 19.8 g
 Vitamin A 63.3 %
  Vitamin B-12 13.8 %
  Vitamin B-6 8.0 %
  Vitamin C 41.4 %
  Vitamin D 15.0 %
  Calcium 12.3 %
  Folate 30.1 %
  Iron 11.6 %
  Manganese 15.5 %
  Riboflavin 31.4 %
  Zinc 8.2 %

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