This layered bake begins with a vibrant tomato base, lightly seasoned and gently reduced, then topped with silken scrambled eggs infused with fresh dill. A sturdy potato fritter forms the foundation, offering a satisfyingly crisp edge and pillowy interior. A thin omelet-like layer of creamy yolks drapes over the fritter, sealing in moisture and binding each component. Finally, a blanket of melted cheese melds everything together for a rich, savory finish.
Preparation, Cook, and Total Times
A balance of active prep and hands‑off baking yields a standout dish with minimal fuss.
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Preparation Time: 30 minutes
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Resting/Intermediate Steps: 10 minutes (tomato draining and potato draining)
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Cook Time: 35 minutes
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Total Time: 1 hour 15 minutes
Yield
This recipe serves 6 hearty portions or 8 moderate servings—ideal for brunch gatherings, family dinners, or a special weekend treat.
Cuisine
A fusion of Eastern European comfort (potato fritters reminiscent of latkes) and Mediterranean flavors (stewed tomatoes and olive oil), resulting in a versatile bake that transcends culinary borders.
Full List of Ingredients
Below are the exact ingredients needed to construct each flavorful layer:
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Tomato Base:
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1 medium tomato, peeled and diced
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1 tsp dry garlic (or substitute 1 clove fresh garlic, minced)
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Salt and black pepper, to taste
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1 tbsp vegetable oil (for frying)
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Scrambled Egg Layer:
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3 whole eggs
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Pinch of salt
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Optional: 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
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Optional: 1–2 tbsp grated cheese
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Potato Fritter Base:
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3 medium potatoes, peeled and grated (use for fritter batter)
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1 small onion, finely chopped
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Salt and pepper, to taste
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3 tbsp all‑purpose flour
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4 egg whites (from the 4 separated eggs)
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Oil for frying (vegetable or sunflower)
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Yolk Omelet Layer:
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4 egg yolks (reserved from separated eggs)
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2–3 tbsp milk
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Pinch of salt
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Finishing Touches:
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50–70 g cheese, grated or crumbled (mozzarella, cheddar, or feta)
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Additional dill or herbs, for garnish
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Step‑by‑Step Cooking Directions
Follow these steps carefully to layer flavors and textures perfectly:
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Prep the Tomato:
Drain boiling water over the tomato, let sit 2–3 minutes, then peel. Dice finely and transfer to a bowl. -
Cook the Tomato Base:
In a skillet over low heat, warm 1 tbsp vegetable oil. Add diced tomato, season with salt, pepper, and dry garlic. Sauté 3–4 minutes until tomatoes soften and release juices. Reduce liquid slightly, then transfer mixture to a plate and keep warm. -
Scramble the Eggs:
Beat 3 eggs with a pinch of salt. In the same skillet (wipe if needed), pour beaten eggs over medium‑low heat. Gently stir to create soft curds. When eggs are 80 percent cooked, stir in dill and optional cheese. Remove and keep in a warm spot. -
Prepare Potato Fritter Batter:
Grate 3 potatoes and squeeze out excess moisture. In a bowl, combine potatoes, chopped onion, flour, egg whites, salt, and pepper. Mix into a thick batter. -
Cook Potato Fritter Base:
Heat 2 tbsp oil in a nonstick or cast‑iron skillet over medium heat. Spread potato batter evenly, flattening with a spatula. Fry 4–5 minutes until golden brown on bottom, then flip carefully and cook another 4–5 minutes. Transfer fritter to a paper‑towel–lined plate to drain. -
Prepare Yolk Omelet Layer:
Whisk together 4 egg yolks, 2–3 tbsp milk, and a pinch of salt until smooth. -
Layer the Casserole in Skillet:
Return the fritter to the skillet (or use an ovenproof dish). Pour the yolk mixture over the top, tilting to coat evenly. Let it set for 1–2 minutes. -
Add Tomato and Scrambled Egg Layers:
Spoon the tomato base evenly across the omelet layer. Top with the fluffy scrambled eggs. -
Add Cheese and Finish Cooking:
Sprinkle 50–70 g cheese over the top. Cover skillet (or tent dish with foil) and cook on low heat for 3–4 minutes until cheese melts and layers bind. -
Serve:
Let bake rest 2 minutes, then slice into wedges. Garnish with additional dill or herbs. Serve warm.
Nutritional Information (Per Serving, Approximate)
A generous slice (1/6th of recipe) provides:
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Calories: 330 kcal
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Total Fat: 18 g (Saturated Fat: 6 g)
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Cholesterol: 235 mg
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Sodium: 480 mg
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Total Carbohydrates: 29 g (Fiber: 3 g; Sugars: 2 g)
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Protein: 13 g
Origins and Popularity of the Recipe
Potato fritters trace back to Eastern European traditions—Polish placki ziemniaczane and Hungarian tócsni—while tomato‑egg dishes are staples throughout the Mediterranean and Asia. This casserole style likely emerged in home kitchens as a way to repurpose leftover ingredients into a cohesive, celebratory dish. Today, food bloggers praise its layered presentation and make‑ahead ease, fueling its popularity on brunch tables and weekend dinner menus.
Reasons Why You’ll Love This Recipe
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Textural Contrast: Crisp fritter edges, tender egg curds, and saucy tomatoes in every bite.
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Flavor Harmony: Sweet tomato, savory garlic, and creamy cheeses meld beautifully.
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One‑Pan Convenience: Minimal cleanup when cooked entirely in an ovenproof skillet.
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Customizable Layers: Swap herbs, cheeses, or spices to suit your palate.
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Meal‑Prep Friendly: Batter can be prepared ahead, and finished dish reheats well.
Health Benefits
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Tomatoes: Rich in lycopene, an antioxidant linked to heart health.
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Potatoes: Good source of potassium, vitamin C, and fiber (when skin is included).
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Eggs: High‑quality protein and choline support brain and muscle function.
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Olive Oil (or vegetable oil): Provides healthy monounsaturated fats.
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Dill: Contains vitamins A and C, with digestive‑supporting compounds.
Serving Suggestions
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Pair with a crisp green salad dressed in lemon vinaigrette.
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Serve alongside grilled sausages or pan‑seared fish for added protein.
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Offer sour cream or yogurt dip for extra creaminess.
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Complement with pickled vegetables to cut richness.
Cooking Tips
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Potato Prep: Remove as much moisture as possible to ensure crisp fritters.
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Even Thickness: Flatten fritter batter evenly for uniform cooking.
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Gentle Heat: Cook layers on low to prevent scorching and ensure even custard setting.
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Nonstick vs. Cast Iron: Both work, but cast iron yields a deeper golden crust.
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Rest Time: Allowing layers to rest before slicing prevents crumbling.
Variations to Try
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Mediterranean Twist: Add chopped olives, sun‑dried tomatoes, and feta cheese.
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Spicy Version: Stir in 1 tsp smoked paprika and a pinch of chili flakes to the tomato base.
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Veggie Boost: Fold in diced bell peppers or sautéed mushrooms to the fritter batter.
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Breakfast Casserole: Top with crumbled cooked bacon or sausage before adding eggs.
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Vegan Adaptation: Use flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy‑free yogurt, and plant‑based cheese.
Conclusion
This layered tomato‑egg and potato fritter bake celebrates humble ingredients through ingenious assembly. Each forkful delivers a tapestry of textures—crunchy potato, soft eggs, and luscious tomato—accented by fresh herbs and optional cheeses. It’s a versatile recipe that can easily transition from a leisurely weekend brunch to an impressive dinner centerpiece. With make‑ahead potential and endless variation possibilities, it earns its place in any home cook’s repertoire, offering comfort, nutrition, and crowd‑pleasing appeal.
Comprehensive FAQ
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Can I make the potato batter ahead of time?
Yes—mix grated potatoes, onion, flour, and egg whites up to 1 hour before cooking; keep chilled to prevent browning. -
What’s the best way to peel the tomato quickly?
Score a small “X” at the tomato’s bottom, pour boiling water over it for 30 seconds, then plunge into ice water. The skin slips off effortlessly. -
How do I know when the fritter’s bottom is ready to flip?
Gently lift an edge with a spatula—if golden brown and firm, it’s ready. -
Can I bake this in the oven instead of stovetop?
Yes—assemble layers in an ovenproof dish, then bake at 350 °F (180 °C) for 20 minutes or until eggs set and cheese melts. -
My layers sank—how do I keep them distinct?
Cook each layer until mostly set before adding the next. Low heat and patience prevent collapse. -
What flour alternatives work for gluten‑free?
Use a 1:1 gluten‑free baking flour blend—add 1 tsp xanthan gum if the blend lacks binding agents. -
How should leftovers be stored and reheated?
Refrigerate in an airtight container up to 3 days. Reheat slices in a 350 °F oven for 10 minutes or microwave on medium power for 1–2 minutes. -
Can I add other seasonings to the egg layers?
Absolutely—try garlic powder, onion powder, or chopped chives in the scrambled or yolk layers. -
Why did my casserole turn out watery?
Excess moisture from potatoes or tomatoes—ensure you squeeze grated potatoes dry and reduce tomato liquid thoroughly. -
Is this dish freezer‑friendly?
You can freeze individual slices wrapped tightly in foil and placed in a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.