John Myers
Ingredients for 2 servings:
- 400 g potatoes
- 400 g tomatoes
- 70 ml milk
- 70 ml cream
- 1 clove(s) garlic
- 60 g black olives
- 60 g red pepper(s), cut into strips
- 100 g buffalo mozzarella
- 100g chorizo
- ½ tsp Pul Biber
- ½ tsp thyme, shredded
- some nutmeg
- Salt and pepper, freshly ground
- some chives
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
nicely spicy and a little hot
Peel and wash the potatoes and cut into ½ cm wide slices. Cut the tomatoes (you can peel them first if you like) into ½ cm wide slices as well. Lightly grease one or two ovenproof dishes. Layer the potatoes and tomatoes in a fan shape in the dish. Cut the chorizo sausage into thin slices and sandwich them between the potatoes. Place the pepper strips on top. Bring the milk and cream to a boil with the chopped garlic, pul biber, thyme and nutmeg, season well with salt and freshly ground pepper and spread over the contents. Bake in the oven or on a table grill at 200°C for approx. 45-50 minutes, until the potatoes are almost tender. Then arrange the mozzarella cubes on top and bake for another five minutes. Finally, add the olives, bake for another three minutes, then remove. Sprinkle with some chives and serve.
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