Try this delicious cross between a potato rosti and a quiche for your next picnic. A crispy potato base encases lightly set eggs, topped with sweet caramelised shallots and chives.
Making the base Preheat the oven to 180ºC. Grease a roasting tin and line with parchment paper. Assemble the Express Serve attachment with the Grating Disc. Place a bowl underneath the attachment. Grate the potatoes into the bowl using the Pusher. Transfer the potatoes onto a clean tea towel and squeeze out as much excess liquid as possible. Add the potatoes, flour, salt, garlic powder, paprika, oregano and 1 egg into the bowl. Mix well until combined Then press the potato mixture into the base and sides of the roasting tin. Bake for 25 minutes at 180ºC. Brush with beaten egg. Bake for 5 minutes at 180ºC.
Making the balsamic shallots Remove the Grating Disc, reverse and fit the Slicing Disc. Place a clean bowl underneath the attachment. Slice shallots into the bowl using the Pusher. Transfer the sliced shallots onto a baking tray and spread out evenly. Drizzle with olive oil and balsamic vinegar. Season with salt. Bake until golden and sticky for 15 minutes at 180ºC.
Making the filling Add eggs, milk, salt and pepper into a clean bowl and mix well. Pour the egg mixture into the potato base. Top with the balsamic onions. Bake for 30 minutes at 180ºC, until the centre is just wobbly. Remove from the oven and let cool for 30 minutes. Top with chives. Gently remove from the tin and slice into eight squares.
Serve.