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Recipe details
Potato-and-egg roulade with roasted peppers and feta
A sliceable oven-baked potato-and-egg roulade filled with roasted red pepper and feta, served as a substantial main dish. A dinner idea with ingredients and cooking steps in one place.
≈ 119 kcal/100 g · ≈ 557 kcal/serving
55 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
russet potato, peeled220 g
large eggs100 g
red bell pepper100 g
feta cheese, crumbled35 g
olive oil10 ml
fine salt2 g
dried oregano1 g
Cookware and utensils
small rimmed baking sheet
parchment paper
box grater
clean kitchen towel
mixing bowl
fork
rubber spatula
instant-read thermometer
Directions
01
Preheat the oven to 425°F / 220°C.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F / 220°C
02
Line the baking sheet with parchment and brush it with half the olive oil.
Products
olive oil — 10 ml
Action
Line
Time
2 min
Temperature
room temperature
03
Grate the potato into the mixing bowl.
Products
russet potato, peeled — 220 g
Action
Grate
Time
4 min
Temperature
room temperature
04
Squeeze the grated potato dry in the kitchen towel.
Products
russet potato, peeled — 220 g
Action
Squeeze
Time
3 min
Temperature
room temperature
05
Whisk the eggs, salt, and oregano in the bowl.
Products
large eggs — 100 g; fine salt — 2 g; dried oregano — 1 g
Action
Whisk
Time
1 min
Temperature
room temperature
06
Stir the potato into the egg mixture.
Products
russet potato, peeled — 220 g; large eggs — 100 g
Action
Stir
Time
1 min
Temperature
room temperature
07
Spread the mixture into a thin rectangle on the prepared baking sheet.
Products
russet potato, peeled — 220 g; large eggs — 100 g
Action
Spread
Time
2 min
Temperature
room temperature
08
Bake the potato layer until firm and lightly browned.
Products
russet potato, peeled — 220 g; large eggs — 100 g
Action
Bake
Time
18 min
Temperature
425°F / 220°C
09
Slice the bell pepper into thin strips.
Products
red bell pepper — 100 g
Action
Slice
Time
3 min
Temperature
room temperature
10
Scatter the pepper and feta over the baked potato layer.
Products
red bell pepper — 100 g; feta cheese, crumbled — 35 g
Action
Scatter
Time
2 min
Temperature
hot
11
Roll the warm potato layer tightly around the filling using the parchment.
Products
russet potato, peeled — 220 g; large eggs — 100 g; red bell pepper — 100 g; feta cheese, crumbled — 35 g
Action
Roll
Time
3 min
Temperature
hot
12
Brush the roulade with the remaining olive oil.
Products
olive oil — 10 ml
Action
Brush
Time
1 min
Temperature
hot
13
Bake the roulade until the filling is hot and the center reaches 160°F / 71°C.
Products
russet potato, peeled — 220 g; large eggs — 100 g; red bell pepper — 100 g; feta cheese, crumbled — 35 g
Action
Bake
Time
5 min
Temperature
425°F / 220°C; 160°F / 71°C internal temperature
14
Rest the roulade for 3 minutes before slicing.
Products
russet potato, peeled — 220 g; large eggs — 100 g; red bell pepper — 100 g; feta cheese, crumbled — 35 g
Action
Rest
Time
3 min
Temperature
warm
15
Slice the roulade into thick pieces and serve.
Products
russet potato, peeled — 220 g; large eggs — 100 g; red bell pepper — 100 g; feta cheese, crumbled — 35 g
Action
Slice
Time
2 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
