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Potato and Onion Flan
Potato and Onion Flan is a modern Irish recipe for a classic vegetarian flan with a potato onion and cheese filling. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato and Onion Flan.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Vegetable RecipesCheese RecipesIrish Recipes
Potato and Onion Flan: An Irish recipe for a vegetarian flan with a potato onion and cheese filling.
Ingredients:
For the Pastry:
200g plain flour
pinch of salt
100g unsalted butter, diced
1 egg yolk
2 tbsp iced water
For the Filling:
450g waxy potatoes
25g butter
2 large onions, thinly sliced
1 tsp fresh rosemary, chopped (or you can make your own
curd cheese/fromage frais)
1/2 tsp caraway seeds
200ml fromage frais
25g Cheddar cheese, grated
freshly-grated nutmeg, to taste
Method:
Begin with the pastry. Sift together the flour and salt into a large bow. Add the diced flour and rub in with your fingertips until the mixture resembles fine crumbs. Form a well in the centre, add the egg yolks and water then work into the flour and butter mix until the ingredients come together as a soft dough. Turn onto a floured work surface and knead lightly then wrap in clingfilm (plastic wrap) and set aside to chill in the refrigerator for 30 minutes.
After this time, unwrap the pastry and roll out until large enough to cover the base and sides of a 23cm diameter fluted flan tin. Trim off the excess pastry, prick the base with the tines of a fork then set aside in the refrigerator to chill for 20 minutes.
After this time, line the pastry with foil, fill with baking beans then transfer to an oven pre-heated to 200°C and bake blind for about 12 minutes, or until crisp. Remove from the oven and set aside. Increase the oven temperature to 220°C.
Set the potatoes on a baking tray then place in the oven and bake for about 15 minutes, or until just tender. Allow them to col, then peel and cut them into very thin slices.
Melt the butter in a pan and use to fry the onions, rosemary and caraway seeds for about 10 minutes, or until golden brown. Spread this onion mixture in the base of the pastry case, then arrange the potato slices on top.
Beat together the fromage frais, cheese and nutmeg in a bowl and pour over the potatoes. Place in the top of the oven and bake for 15 minutes, or until the top of the filling is golden.
Serve warm or cold.
