Spicy potato pudding with smoked pork

Ingredients for 2 servings:

• 400 g potatoes, floury
• 3 eggs, separated
• 50 g butter
• Nutmeg, freshly grated
• Salt
• Black pepper, freshly ground
• 200 g zucchini
• 1 tsp olive oil
• 1 clove(s) garlic
• 70 g smoked pork cold cuts
• Flour and fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the potatoes and cook in a little water until soft. Drain, let cool briefly. Peel, and press through a potato ricer. Stir in the egg yolks and butter, and season generously with nutmeg, salt, and pepper. Preheat the electric oven to 200°C. Wash the zucchini, remove the stems and flower ends, and finely grate the zucchini. Heat the oil in a pan, peel the garlic, and press it through a ricer. Add the grated zucchini and fry briefly, stirring, until the liquid has evaporated. Cut the smoked pork into fine strips and stir into the potato mixture along with the zucchini. Season to taste. Bring about 3 liters of water to a boil. Thoroughly grease the pudding dish and dust with flour. Beat the egg whites with a pinch of salt until stiff peaks, then carefully fold into the potato batter. Pour into the pudding dish and close the lid. Place the dish in a tall, heatproof container. Pour in enough boiling water until the dish is 2/3 submerged. Cook in the oven on the middle rack for 1 hour (gas mark 3). Remove from the water bath and turn out after 5 minutes. Tip: Serve with tomato sauce as a side dish. Drain a small can of peeled tomatoes and collect the juice. Dice the tomatoes and heat them together with the juice in a small saucepan. Season with pepper, a little salt, and sliced ​​basil leaves. Serve with the pudding. Variation: If you want to serve a meatless potato pudding, simply omit the smoked pork. This makes the pudding delicious as a side dish to meat dishes; it will then serve four people.