Open egg and cheese pie on potato cake – detailed cooking recipe. Share with friends: 
Food Photography: Anna Williams Time: 1 hour. 25 minutes Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 medium potato tubers, peel
- 3 tbsp. l olive oil
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3 egg yolks
- 2 tbsp. cream with a fat content of 10%
- 3/4 Art. chopped chives
- Pinch of freshly grated nutmeg
- 1.5 tbsp. grated fontin cheese or gruyere cheese (approximately 170 gr.)
Recipes with similar ingredients: potatoes, eggs, cream, chives, nutmeg, fountain cheese, gruyere cheese
Recipe preparation:
- Preheat the oven at 230 ° C. Cut the potatoes into thin slices. Stir in olive oil, salt and pepper, then put on baking sheet in one layer. Put in the oven and bake until potatoes will not become soft, 10 – 15 min. Distribute potatoes by 23 cm round walls. cake tins, remaining slices put to the bottom.
- Beat eggs and egg yolks in a bowl; add cream chives, nutmeg, 1 tbsp. cheese, 1/2 tsp salt, pepper taste and mix. Pour the mixture onto potato cake and sprinkle the remaining cheese. Reduce oven temperature to 180 ° C and bake a pie until the filling in the center hardens, 40 – 50 minutes Remove the cake from the oven and refrigerate for 20 minutes., then cut into pieces.
