Potato and sour cream cake

Ingredients for 4 servings:

• 4 small onions
• 1 kg potatoes, mainly waxy
• 1 bunch chives, chopped
• 6 eggs
• Salt
• Pepper, from the mill
• Nutmeg, grated
• Oil, for the mold
• 2 bunch dill, chopped
• 375 g sour cream
• 5 tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel 2 onions and dice very finely. Wash, peel, and pat dry the potatoes. Grate one half coarsely and the other finely. Whisk the eggs, mix in the potatoes with the onions and chives, season with salt, pepper, and nutmeg. Pour the mixture into a greased 28 cm quiche dish and bake in a preheated oven at 225 degrees Celsius for 20-25 minutes. Mix the sour cream with the dill, season with salt, and pepper. Wash the tomatoes, remove the stems, and cut into thin slices. Peel the remaining onions and cut into wafer-thin rings. While still hot, cut the potato cake into pieces and serve with the sour cream, tomatoes, and onions.