Potato and Tomato Cake Recipe

Name: Potato and Tomato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baking potatoes, peeled; 1 large onion, chopped; 2 tablespoons extra virgin olive oil; 2 garlic cloves, chopped finely; 10 ounces tomatoes, peeled and chopped; Salt and black pepper; 1 teaspoon sugar; 1/2 chili pepper, finely chopped (optional); 4 eggs; 3 to 4 tablespoons chopped flat-leaf parsley; 1 tablespoon butter

Servings: persons

1 pound baking potatoes, peeled
1 large onion, chopped
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped finely
10 ounces tomatoes, peeled and chopped
Salt and black pepper
1 teaspoon sugar
1/2 chili pepper, finely chopped (optional)
4 eggs
3 to 4 tablespoons chopped flat-leaf parsley
1 tablespoon butter

1
Boil the potatoes in salted water until tender, then drain and mash them.
2
In a wide skillet, fry the onion in the oil until golden, stirring occasionally.
3
Stir in the garlic and fry briefly without letting it color.
4
Add the tomatoes, season with salt, pepper, and sugar, add the chili pepper, if using, and cook the mixture over a high heat, stirring every so often, until it is reduced to a thick, jammy sauce.
5
Beat the eggs lightly, then beat them into the mashed potatoes.
6
Add this to the tomato sauce and mix vigorously.
7
Stir in the chopped parsley and adjust the seasoning.
8
Heat the butter in a large skillet, preferably nonstick.
9
When it sizzles, pour in the omelette mixture.
10
Cook over low heat until the bottom sets (about 10 minutes), then cook the top under a preheated broiler until it is firm and lightly browned.
11
Serve hot or cold, turned out, and cut into wedges.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound baking potatoes, peeled, 1 large onion, chopped, 2 tablespoons extra virgin olive oil, 2 garlic cloves, chopped finely, and more.

Yes, Potato and Tomato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato and Tomato Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions