John Myers
Ingredients for 6 servings:
- 500 g potatoes
- 500 g carrot(s)
- 300 g leek
- 300 g tomatoes
- 2 onions
- 100 g Emmental cheese, grated
- 4 eggs
- 125 ml cream
- 1 bunch of parsley
- 100 g Emmental cheese, grated, for sprinkling
- salt and pepper
- nutmeg powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Peel and dice the potatoes and carrots. Wash the leek and slice into rings. Wash the tomatoes and dice them as well. Roughly chop the onions and fry them briefly in hot oil in a pan until translucent. Add the potatoes and carrots, season with salt and pepper, and sauté for 5 minutes. Finally, add the leek and sauté for about 5 minutes more. Remove the pan from the heat. Mix in the cheese and tomatoes and pour the ingredients into a greased casserole dish. Whisk the eggs and cream with half the parsley, season with salt, pepper, and nutmeg, and pour over the vegetables. Sprinkle the casserole with the cheese and bake at 175°C (top/bottom heat) for about 50 minutes. Garnish with the remaining parsley before serving.
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