1-22: Onion-Potato Diamonds

Finally, an appetizer from the first section of the book. Another story for you: in my first apartment after I graduated college and moved back home to LA, I threw an 80s Valentine’s Day party, and 1-22: Onion-Potato Diamonds were one of the appetizers I made for it–another was 5-20: Golden Cheese Tartlettes.

1-22 Onion-Potato Diamonds

Look at them. Something about them just screams 1980s cocktail party to me. This time around, I made them to take to a get-together I was attending, along with 17-36: Grandma’s Spice Cake. Both ended up being big hits.


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Dunno if my mom ever made these, but as I said before the jump, I made them about 7-8 years ago for an 80s party I held. I served them alongside Tab soda and Bartles & Jaymes wine coolers for that ultimate 80s experience. For funsies, here’s one of the only (blurry) pictures I have of that night. Proof that selfies have been around for a while–this was about 10 years ago now.


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Somewhere on that table behind me and my friend Michael is a past incarnation of these and 5-20: Golden Cheese Tartlettes. Alright. Back to the future.


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Ingredients. Subbed out canned tomatoes for fresh, and used a “Strawbanero” chili sauce as my hot sauce (they were probably intending for you to use Tabasco).


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TWELVE eggs and some of that chili sauce.


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Make sure you spray BOTH sides of the paper–I only did the bottom, and it made it tougher to get that paper off the egg later on.


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First layer of eggs in the oven. I should have beat those eggs a bit more–leaving it less mixed created big white spots in it later on. Still tasted good, but not as uniform as I would have liked.


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Chopped green onions.


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Into the skillet.


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First layer out of the oven. See those white spots I was talking about?


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After cooking in the skillet. I cooked them a bit longer than the prescribed two minutes–I like to get the edges a bit brown.


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Layered on top of the cooked egg layer.


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Poured in the remainder of the uncooked egg on top.


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After baking a second time. Here’s where I messed up again–you’re supposed to pop it out at this point and flip it over. I did not do that. The problem with that was it makes it much tougher to get it out later.


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Tomatoes and cheese layered on top (on the wrong side–should have been flipped out and put on a sheet pan, not cooked in the casserole dish.


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Finished product. I don’t have a shot of the individual diamonds, since it ended up being taken to a party. Imagine this picture, and cut it up into pieces. That’s about how it looked.

Ladies loved it, and while I think it’s a bit bland, it’s a good dish for less-adventurous crowds.

Grade: B+


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