Potato cake with a filling of meat and vegetables

Ingredients for 1 servings:

• 500 g potatoes
• 50 g butter
• 1 egg(s)
• 200 g flour
• 1 pinch of salt
• Fat for the mold
• 500 g pork goulash (ham goulash)
• 1 m.-sized onion(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 m.-sized tomato(s)
• 2 tbsp tomato paste
• salt and pepper
• 250 ml Cremefine for cooking
• 2 eggs
• 1 tsp herbs de Provence
• e.g. salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Peel and chop the potatoes, and boil in salted water for about 20 minutes until soft. Drain the water and mash the potatoes with the butter or press them through a potato ricer. Let them cool slightly. Then knead them into a dough with the eggs and flour. While the potatoes are cooking, cut the meat into cubes approximately 1 x 1 cm. Peel and dice the onion. Chop the bell peppers. Score the tomatoes crosswise and place them in boiling water for a few minutes until the skin peels off, then peel and dice them. While the potatoes are cooling, heat the oil in a non-stick pan and fry the meat until crispy. Add the diced onion and fry for about 5 minutes more. Stir in the tomato paste and lightly toast. Add the diced bell peppers and tomatoes and fry for a few more minutes, season with salt and pepper, then set aside. Preheat the oven to 180°C (top/bottom heat). For the topping, combine the Cremefine, eggs, and Provençal herbs. Season with salt and pepper to taste and set aside briefly. Flatten the potato dough into the base of a greased 26 cm springform pan, leaving a 3.5-4 cm border. Add the filling and pour the cream topping over it. Bake in the preheated oven for 30 minutes. Then increase the oven to 200°C, sprinkle the cake with grated cheese, and bake for another 10 minutes, until the cheese is golden brown.