John Myers
Ingredients for 1 servings:
- 1 zucchini
- 3 m.-sized potatoes
- 3 onions, e.g. red
- 1 garlic clove(s)
- 4 tomatoes, dried in oil
- 2 eggs
- ½ cup crème fraîche
- 30 g Parmesan, sliced or shredded
- salt and pepper
- 3 sprigs rosemary
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
wonderful to prepare for the next day
Wash the potatoes and cook for 20 minutes until almost tender. Peel and slice. Peel the onions and garlic, slice them, and fry them in a pan with a little herb oil away from the pickled tomatoes until browned. Cut the zucchini into large sticks, then into cubes. Fry them in the pan with the herb oil away from the tomatoes until half-cooked. Cut the pickled tomatoes into large pieces. Whisk the crème fraîche with a fork, then beat in the eggs until smooth. Season with pepper and salt and stir in the Parmesan. Arrange the mixture in a baking dish as follows: spread some of the cheese, cream, and egg mixture on the bottom, then half of the potatoes, half of the onion and garlic mixture, half of the zucchini and tomato pieces, and then the other half of the potatoes, onion, garlic, and zucchini. Spread the egg, cream, and cheese mixture over the casserole, place the rosemary sprigs on top, and press them in lightly. The casserole can now be refrigerated for up to 24 hours. Bake in a preheated oven at 175°C (top/bottom heat) for approximately 30-40 minutes. Reduce the time by 10 minutes if using fan-assisted oven.
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