Onion and potato cake

Ingredients for 6 servings:

• 1,000 g potatoes
• 50 g potato starch
• 3 eggs
• 1 tsp, leveled nutmeg
• 1 tsp, leveled salt
• 1 tsp pepper
• Oil for the mold
• 1,000 g onion(s)
• 400 ml sour cream
• 3 tsp, heaped caraway powder
• 1 tsp, leveled salt
• 4 eggs
• n. B. Oil for frying

Instructions

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

gluten-free, vegetarian

Potato dough: Boil the potatoes in their skins until soft, let them cool, peel them, and press them through a ricer. Add the potato starch, 3 eggs, nutmeg, pepper, and salt, and knead well. Brush two round silicone molds with oil and drop the potato dough into them by the spoonful. (Alternatively, place baking paper on the baking sheet and spread the dough on it.) Onion topping: Peel the onions and slice them into thin rings. Sauté them in a large pan with a little fat until translucent, let them cool slightly, and then spread them on the potato dough. Whisk the eggs with the sour cream, salt, and caraway seeds and pour over the onion mixture. Bake in a preheated oven at 200°C (180°C fan oven) for 30-40 minutes. Serve with a tomato salad.