Vegetable potato cake

Ingredients for 1 servings:

• 500 g potatoes, floury
• 2 eggs, size M
• 1 onion(s)
• ½ cup crème fraîche
• 3 tbsp cornstarch (e.g. Mondamin)
• 300 g zucchini
• 1 stalk(s) leek
• 3 tomatoes
• 100 g cheese, grated, spicy (e.g. mountain cheese)
• salt and pepper
• Paprika powder, sweet
• Oil for sautéing
• 3 garlic cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a colorful thing

Peel and coarsely grate the potatoes. Finely dice the onion and sauté in a pan with a little oil until translucent. Then mix the grated potatoes, sautéed onions, eggs, crème fraîche, 50g cheese, salt, pepper, cornstarch, and paprika well. Grease and flour a springform pan (26-28cm) and pour in the potato mixture. Bake in a preheated oven at 220°C (top/bottom heat) on the middle rack for about 30 minutes. In the meantime, finely slice the zucchini, thinly slice the leek, and dice the tomatoes (if you want to go to the trouble, you can peel the tomatoes first). Finely chop the garlic cloves if desired and to your taste. Sauté the vegetables in a pan with a little oil and season with salt and pepper. After 30 minutes of baking, pour the steamed vegetable mixture onto the potato base and sprinkle with the remaining 50g of cheese. Return to the oven for another 10 minutes. Once baked, remove the cake from the oven and let it rest briefly. Remove from the tin and serve warm. A light salad, or a delicate cream sauce, goes well with this cake.