John Myers
Ingredients for 1 servings:
- 700 g potatoes
- 150 g flour
- 1 egg(s)
- 1 tsp salt
- Oil for the mold
- Flour for the mold
- 700 g onion(s)
- 1 tbsp oil
- 200 g sour cream (10% fat)
- 2 eggs
- 1 tsp salt
- some pepper, black from the mill
- some caraway, whole
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
particularly low in calories, surprisingly easy to prepare, always a success!
Peel and wash the potatoes, cut into large chunks, and boil for about 25 minutes until soft. Drain the cooked potatoes and mash them with a potato masher. Stir in the egg, season with salt, and mix in the flour, then set the dough aside. Grease a 30 cm glass dish and sprinkle with a little flour. Spread the potato dough on top and press it into the dish with your hands, forming a rim. For the filling, peel and coarsely chop the onions. Heat oil in a deep, non-stick frying pan. Sauté the onions, stirring occasionally. Let the onions cool and add the caraway seeds. In a bowl, whisk together the eggs and sour cream, season with salt and pepper, and mix with the onions. Spread the filling evenly over the potato dough and bake in a preheated oven at 180°C for 40 minutes.
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