Potato Egg Tarts are perfectly healthy, simple, and delicious. They make a nutritious breakfast or a great any-time snack. Baked in an air fryer with zero fuss. This fail-proof, gluten-free recipe uses only three main ingredients: potatoes, carrots, and eggs, seasoned lightly with salt and pepper.
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Potato Egg Tarts
Perfectly healthy, simple, and delicious. They make a nutritious breakfast or a great any-time snack. Baked in an air fryer with zero fuss.
Ingredients
- 600 g potato
- 40 g carrot - roughly chopped and blend fine
- 1/2 tsp salt - or to taste
- dash of pepper
- 4 small eggs - 50g each with shell
Instructions
- Wash and scrub potatoes. Cut potatoes into thin slices and place into the steamer to steam at high heat for about 25 minutes till soft. Check potatoes with a chopstick for it softness.
- Then mash potatoes with a masher. Add blended carrot, salt and pepper and mix well.
- Divide potato mixture into 4 portions and roll into ball shape. Press potato into bottom (thinner) and up sides (thicker) like a small bowl.
- Place potato bowls in lined air fryer, bake for 5 minutes at 185 degrees C.
- Then crack one eggs into potato bowls, and bake for another 15 minutes at 175 degrees or 2-3 minutes longer if you want a well done or less for runny egg.
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- 马铃薯鸡蛋挞 Potato Egg Tarts
- 空气炸锅也能做出绵密松软马铃薯鸡蛋挞. 简单又低卡, 一口下去特别满足!
- 材料:
- 600克 马铃薯
- 40克 胡萝卜, 切片切小, 放入料理机模细
- 1/2茶匙 盐或适量
- 1/2茶匙 胡椒粉
- 4个 鸡蛋 (50克一个)
- 做法:
- 刷净马铃薯去皮, 切片. 放入蒸笼大火蒸约25分钟至软. **用筷子扎人马铃薯内部试软度**
- 将马铃薯压烂成泥状. 加入胡萝卜, 盐和胡椒粉搅拌均匀.
- 马铃薯泥分成4分, 搓匀成球, 中间捏成小碗状 (底部薄旁边厚).
- 放入空气炸锅(底部铺上油纸) 185度烤5分钟.
- 然后打入鸡蛋, 175度烤15分钟或多加2-3分钟将鸡蛋烤得更熟.