Summary

Ingredients

• 6 large potato (s)
• 6 beefsteak tomato (s) or large tomatoes
• 2 onions)
• 5 zucchini
• 400 g minced meat, mixed
• 3 small Can / s tomato paste
• 250 ml sweet cream
• 2 egg yolks
• 150 g cheese (Emmentaler), rated
• Oil (sunflower oil)
• salt and pepper
• Paprika powder, noble sweet
• Basil, dried
• water

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Instructions

1. Peel the raw potatoes, cut into small cubes and fry in a pan or two pans in plenty of sunflower oil until they are golden brown and crispy. Remove from pan with a slotted spoon. Spread out in the baking dish and season with salt.
2. Put the tomatoes in boiling water, rinse and peel them. Then cut into slices. Then peel and chop the onions. Wash the zucchini and cut into slices.
3. Fry the onions in hot oil in a large saucepan. Add the minced meat and season with salt and pepper. Fry the minced meat until it is cooked through, chopping it up. Add the tomato paste and stir in. Salt, pepper and add paprika again, stirring constantly for 5 minutes (until acid is removed from the tomato paste). Now add the zucchini and stir in. Deglaze with enough water that the liquid is visible (if too much - just let it boil longer). Add the basil and cook until the liquid has thickened and the zucchini are soft.
4. Now distribute the minced meat and zucchini mixture on the potatoes in the baking dish. Layer the tomato slices on top. Season with salt, pepper and a visible amount of basil.
5. Whisk the cream with the egg yolk. Add salt, pepper and nutmeg and place on the casserole. Spread the Emmentaler on top as required.
6. Bake in the preheated oven at 180 ° C for about 30 minutes until the cheese is golden brown
7. Nothing quick after work, but delicious - it`s really worth the effort and time.