Cheesy air-fryer potato and egg bake
Units
Temperature
Servings
Ingredients
- 600 g potatoes, peeled and sliced 3 mm thick rounded
- 120 g hard melting cheese, grated rounded
- 2 large eggs rounded
- 120 ml whole milk rounded
- 1 medium onion, thinly sliced rounded
- 80 g red bell pepper, thinly sliced rounded
- 6 cherry tomatoes, halved rounded
- 1 garlic, finely grated rounded
- 5 g fine salt rounded
- to taste black pepper, to taste rounded
- 10 g butter or oil, for greasing rounded
Method
Method
- Grease a 20 cm air-fryer-safe tin with the butter or oil. Whisk the eggs, milk, garlic, salt, and pepper together.
- Layer half the potatoes in the tin, then half the onion, half the pepper, and half the cheese. Cover with the remaining potatoes, onion, and pepper.
- Pour over the egg mixture, pressing gently so it reaches the lower layers. Top with the tomatoes and the last of the cheese.
- Air-fry at 170°C for 35 minutes, until a knife goes through the potatoes without resistance and the custard no longer moves in the centre.
- Raise to 190°C and cook 5 minutes more, until the top is browned and bubbling.
- Rest 8 minutes before slicing so the custard sets and the potato layers hold together.
Notes
- Slice the potatoes evenly; thick slices may remain firm.
- If the cheese browns too early, cover the tin loosely with foil for the middle of cooking.
- Check that your tin leaves space around the sides for air circulation.
- The timings assume a basket preheated for 3 minutes at 170°C. Starting from cold, add about 5 minutes.