Potato Sheet with Peppers and Cabanossi
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 100 g Cabanossi
- 400 g red pepper (s)
- 125 g mozzarella
- 2 leaves FUCHS rosemary
- 3 tablespoon pine nuts
- 100 g cream
- 100 g milk
- 2 egg (s)
- salt and pepper
- Paprika powder, noble sweet
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° (convection 200 °). Grease a deep baking sheet or two pizza trays.
- Peel the potatoes and cut into thin wedges. Cut the cabanossi into slices. Wash, clean and dice the peppers.
- Dice the mozzarella. Wash the rosemary, finely chop the needles. Mix both with the pine nuts.
- Whisk the cream, milk and eggs, season with a little salt, pepper and paprika and pour evenly onto the baking tray.
- Mix the potatoes, Cabanossi and peppers and distribute in the egg mix. Sprinkle with the mozzarella and bake in the middle of the oven for approx. 20 minutes. Serve on the tray.
- Tip:
- Instead of peppers, use pre-cooked broccoli florets, leek rings, canned vegetable corn or frozen peas.
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