John Myers
Ingredients for 1 servings:
- 1,200 g jacket potatoes
- Nutmeg, grated
- 1 ½ tsp salt, up to 2 tsp
- 6 grains of pepper, ground
- 1 egg yolk
- Tomato paste / tomato ketchup
- 1 kg pepper, cut into strips, frozen
- 400 g cheese (raclette cheese) in slices
- Paprika granules
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
gluten-free
Press freshly cooked potatoes through a ricer, fold in the egg yolk, salt, nutmeg, and pepper, and knead into a dough. Spread on a baking sheet lined with baking paper and bake in a preheated oven at approximately 200°C (top and bottom heat) for approximately 20 minutes. Spread a thin layer of tomato paste over the dough, arrange the sautéed, thawed bell pepper strips on top, place the cheese slices on top, and lightly sprinkle with paprika granules. Return to the oven and bake at approximately 160°C (convection oven) for approximately 20 minutes. My own recipe
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