Summary

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

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Instructions

1. Preheat the oven to 220 ° (convection 200 °). Grease a deep baking sheet or two pizza trays.
2. Peel the potatoes and cut into thin wedges. Cut the cabanossi into slices. Wash, clean and dice the peppers.
3. Dice the mozzarella. Wash the rosemary, finely chop the needles. Mix both with the pine nuts.
4. Whisk the cream, milk and eggs, season with a little salt, pepper and paprika and pour evenly onto the baking tray.
5. 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.
6. Tip:
7. Instead of peppers, use pre-cooked broccoli florets, leek rings, canned vegetable corn or frozen peas.