Sweet potato and cucumber towers with meatloaf frittata and salad

Ingredients for 4 servings:

• 500 g sweet potatoes
• 400 g Leberkäse
• 10 eggs
• 1 snake cucumber(s)
• 1 head of iceberg lettuce
• 200 g corn from the can
• 1 chili pepper(s)
• 2 avocados
• 2 cups sour cream
• 60 ml olive oil
• 40 ml herbal vinegar
• 1 tsp mustard
• salt and pepper
• 1 clove(s) garlic
• 1 packet of baking powder
• some nutmeg
• some butter
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

with makeshift Guacamole

Crack the eggs and whisk with salt, pepper, nutmeg, and baking powder. Butter an ovenproof dish, line it with thin slices of Leberkäse (liver sausage), and pour the egg mixture over it. Bake in a preheated oven at 180°C for about 20 minutes (depending on the size of the dish; test with a wooden skewer). Tear and wash the iceberg lettuce thoroughly, then place it in a bowl. Drain the canned corn and add it. Wash the chili pepper and slice it into very thin rings (amount to taste). Mix with mustard, vinegar, oil, salt, and pepper to make a dressing and let it sit for at least 10 minutes. Just before serving, stir it into the salad. For the guacamole, peel and finely chop the garlic. Slice the avocado and scrape out the flesh. In the smallest bowl possible, combine the flesh with the sour cream, salt, pepper, garlic, and a squeeze of lemon juice; stir until smooth. Cover the bowl with plastic wrap and let the guacamole sit for at least 1 hour. To make the towers, peel the sweet potatoes, cut them into thick slices (2-3 cm thick), and boil them in salted water. Then arrange them on a plate and top with guacamole and cucumber slices.