John Myers
Contents
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Ingredients
For the dough
- 500 g Potatoes
- 3 Free range eggs
- 3 tbsp Flour
- 2 tbsp Creme fraiche Cheese
- Sea salt fine
- Black pepper
- 1 pinch Nutmeg
For covering
- 100 g Carrots
- 100 g Leek
- 100 g Fresh broccoli
- 100 g Peas
- 100 g Rapeseed oil
- 2 Garlic cloves
- 2 Free range eggs
- 1 Tomato, sliced
- Sea salt fine
- Black pepper
- Herbs chopped as desired
- 100 g Grated Emmental
aside from that
- 1 Round baking pan Ø 28.0
- 1 Margarine
Instructions
Potato Batter
- Cook the potatoes with their skins in plenty of boiling salted water, then drain, peel and press hot through a potato press. Add the remaining ingredients for the dough and knead everything together.
- Grease a round baking pan with a diameter of 28.0 cm and line it with the dough. Preheat the oven to 180 ° C.
Vegetable topping
- Wash, clean and chop the carrots, leek and broccoli; Sauté together with the peas in a pan. Peel the garlic cloves, press through the press, briefly toss in the veggie mix. Whisk the eggs, mix with the vegetables and season to taste with pepper from the mill, sea salt and herbs (here: chives and parsley).
- Spread the vegetable and egg mixture on the dough. Cover with the tomato slices and sprinkle with the grated Emmental cheese.
to bake
- Bake the vegetable cake in the preheated oven for about 30-40 minutes; the surface should have got a golden yellow color. Finally remove, divide into equal pieces, distribute on plates and serve.
- Good luck and bon appetite.
Tastes good with vegetarian cakes
- A mixed salad with a vinegar and oil dressing.
Nutrition
Serving: 100gCalories: 119kcalCarbohydrates: 13.8gProtein: 4.9gFat: 4.7g
