Savory potato cake

Ingredients for 1 servings:

• 500 g waxy potatoes
• 200 g flour
• 1 tsp salt
• 75 g margarine
• 10 g yeast, fresh
• 250 g onion(s)
• 2 sprigs rosemary
• 180 g bacon, diced
• 250 g cheese, grated
• 2 eggs
• 250 ml milk
• salt and pepper
• nutmeg
• Grease for the tray

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil potatoes in their skins until just tender (preferably the day before). Then let cool. Mix flour and salt. Cut margarine into small cubes and grate into crumbs with the flour. Dissolve yeast in 4 tablespoons of lukewarm water. Add to the flour and briefly knead into a dough. Chill for 30 minutes. Roughly chop the onions and finely chop the rosemary. Fry the bacon cubes in a non-stick frying pan over medium heat without any fat until translucent. Add the onions and rosemary and fry briefly. Let cool. Grease and flour a shallow 28 cm baking sheet. Roll out the dough and place it on the baking sheet. Form a small rim. Chill for 15 minutes. Preheat oven to 200°C. Peel the potatoes and grate them into the pan with a grater along with the bacon and onions. Add half of the grated cheese and mix everything loosely. Prick the yeast dough in the pan with a fork. Spread the potato mixture on top. Whisk together the eggs and milk. Add the remaining grated cheese. Season to taste and pour over the potatoes. Bake in the center of the oven for about 30-35 minutes. Tip: If you want to bake faster, use a pre-rolled cake batter.