Summary

Ingredients

For the dough:

• 500 g potato (s)
• 50 g butter
• 1 egg (s)
• 200 g flour
• 1 pinch (s) salt
• Fat for the shape

For the filling:

• 500 g pork oulash (ham oulash)
• 1 medium onion (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 medium tomato (s)
• 2 tablespoon tomato paste
• salt and pepper

For the cast:

• 250 ml Cremefine for cooking
• 2 egg (s)
• 1 teaspoon herbs Provence
• salt and pepper

Moreover:

• 100 g cheese, rated

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, cut into small pieces and cook in salted water for about 20 minutes until soft. Drain the water and mash the potatoes with the butter or press them through the potato press. Allow to cool slightly. Then knead with the eggs and flour to form a dough.
2. While the potatoes are cooking, cut the meat into approx. 1 x 1 cm cubes. Peel and dice the onion. Cut the peppers into small pieces. Score the tomato crosswise and put it in boiling water for a few minutes until the peel comes off, then peel it and cut it into cubes.
3. And while the potatoes are cooling, heat the oil in a non-stick pan and fry the meat until crispy. Add the diced onion and fry for another 5 minutes. Stir in the tomato paste and lightly roast. Add the pepper and tomato cubes and fry for a few more minutes, season with salt and pepper, then set aside.
4. Heat the oven to 180 ° C top / bottom heat.
5. For the topping, mix together the cremefine, eggs and the herbs of Provence. Salt and pepper to taste and set aside for a moment.
6. Press the potato dough flat on the bottom in a greased springform pan measuring 26 cm, pulling an edge 3.5 - 4 cm high. Pour in the filling and pour the cream over it.
7. Bake in the preheated oven for 30 minutes. Then heat the oven to 200 ° C, sprinkle the cake with the grated cheese and bake for another 10 minutes until the cheese is browned.