Summary

Ingredients

• Drive 600 g jacket potato (s), hot through Passevite
• 3 egg yolks
• 80 g corn, round / other flour
• Nutmeg, freshly grated
• salt and pepper
• 1 pinch (s) sugar
• 1 pepper, red or green pitted, diced
• 1 can corn kernels, a 285 g drained weight
• 150 g feta cheese, diced / rated Sbrinz
• 3 egg (s)
• 300 ml sweet cream
• 3 tablespoon corn, up to 5 , ground, or other flour
• Beat 3 egg whites + 1 pinch salt until stiff
• 200 g cheese, coarsely rated youn Gouda cheese
• Fat to grease the Jena bowls

Print Recipe Pin Recipe

Instructions

1. Mix everything from potatoes to sugar, the exact amount of flour depends on the type of potato; the dough shouldn`t be too moist.
2. Season spicy with salt, pepper and nutmeg. Spread the potato dough on the bottom + the edge of the molds. Spread the edge and bottom as seamlessly as possible; The best way to do this is with the back of a spoon that you dip into water over and over again.
3. Whisk eggs and cream + flour. Add the corn and pepper vegetables and the feta / sbrinz. Season the filling. Fold stiffly beaten egg white underneath. Put in the molds. Sprinkle the whole thing with coarsely grated Gouda cheese.
4. Bake at approx. 160 ° C for approx. 60 minutes without preheating.