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Potato and tomato tray

updated

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Ingredients for 4 servings:

  • 800 g potatoes, floury
  • 250 ml vegetable stock
  • 2 onions
  • 8 large tomatoes
  • 2 cups sour cream
  • 2 eggs
  • 150 g cheese, grated
  • 1 bunch of chives
  • salt and pepper
  • 1 tsp caraway powder
  • Fat, for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Grease a baking sheet. Peel the potatoes and cut them into 5-8 mm thick slices, then spread them evenly on the sheet. Peel the onions, slice them into rings, and spread them on top of the potatoes. Season with salt, pepper, and caraway seeds. Then pour in the vegetable stock. Bake at 180°C (convection oven) for 10-15 minutes. During this time, slice the tomatoes and finely chop the chives. Mix together the cream, eggs, cheese, and chives. Spread the tomatoes on the sheet and pour the sauce evenly over them. Bake for another 10-15 minutes at the same temperature, until the cheese starts to brown slightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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