Golden potato and gouda tart

By taniaf

Ingredients

• 3 tbsp olive oil, divided
• 1/2 large yellow onion, diced
• 4 cups baby spinach
• 2 medium yukon gold potatoes
• 2 tsp chopped fresh rosemary, divided
• 1/2 tsp black pepper
• 1/4 tsp salt
• 6 eggs
• 6 egg whites
• 1/3 cup diced smoked Gouda

Preparation

Step 1

Preheat oven to 350. Heat 2 tsp olive oil in a 10 inch skillet. Add onion and sautee until golden, 5 minutes. Add spinach and cook until wilted, 3 minutes. Remove veggies to a bowl, set aside.
Slice potatoes very thinly, toss with 2 tsp olive oil, 1 tsp rosemary, pepper and salt. Add 1 tbsp oil to skillet. Arrange potato slices starting in middle of skillet, in a spiral pattern over the bottom and up the sides until all surfaces are covered with potato slices. Set aside.
In a bowl, whisk together eggs and whites. Stir in veggies, 1 tsp rosemary, and Gouda. Pour into potato-lined skillet. Bake for 35-40 minutes or until egg is set.
Loosen from pan, let cool 10-15 minutes before turning over onto a platter. Slice into 4 wedges and serve.