New Potato Flan

Flan as a dish is originated in medieval Spain, where it had many varieties, including savory. In fact, flan was a popular dish around Europe, especially during the Lent, when meat was prohibited.

Flan, as we know it today, is found mostly in sweet variations, but in Britain, they cook it savory and serve it as an entree or appetizer.

Since I attended cookery school there, today we will cook potato flan.

This recipe is based on the original recipe from Jamie Oliver magazine (who, by the way, launched a new show today) with some changes.

This week I did two flans; one with sour cream and another with ricotta. As a big cheese lover, I liked the option with ricotta, however with sour cream, the dish turned out to be lighter in calories.


Pro Tip:

Better be eaten fresh than sorry!

Serving size:

4 servings


  • 12.3 oz of new potatoes
  • 2.5 oz of green onions
  • 3 tsp. Dijon mustard
  • 4.2 oz of ricotta
  • 3 eggs
  • 5 tablespoons Parmesan cheese, grated
  • Salt
  • Pepper
  • Thyme

Nutrition Per Serving:

  • 198 Calories
  • 7.2 g Fat
  • 21.7 g Carbs
  • 3.1 g Fiber
  • 0.6 g Sugar
  • 11 g Protein

How to make:

Preheat oven to 400F.

Slice the potatoes into small cubes and boil in salted water for 6-7 minutes.

In a deep bowl, combine mustard, eggs, ricotta, salt, and pepper. Mix well.

Slice the green onions into medium strips and fry in a pan for 3-5 minutes.

Put the potatoes and onion on the bottom of baking dish. Sprinkle two tablespoons of parmesan and pour a mixture of ricotta.


Sprinkle with the remaining parmesan, pepper and thyme leaves.
Bake for 20-25 minutes on the middle shelf of the oven, until the top, is slightly golden.

Remove your flan from the oven and wait 10 minutes before serving.



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