Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g potato (s), boiled from the day before
- 1 small onion (s)
- 2 tomato (s)
- 125 g flour
- 80 ml oil
- 250 g yourt
- 3 egg (s)
- 120 g sheep`s cheese, crushed
- 1 clove garlic, pressed
- 1 bunch chives, chopped
- 3 tablespoon parmesan
- salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mash the potatoes and place in a bowl.
- Finely chop the onion and thinly slice the tomatoes.
- Add the flour, oil, yogurt, eggs, sheep cheese, pressed garlic, chives and onion to the potatoes and whisk well. Season to taste with salt and pepper. Put the dough in a greased springform pan and spread the tomato slices on top. Sprinkle with the grated parmesan cheese.
- Bake in a hot oven at 190 ° C top / bottom heat for approx. 30 - 40 minutes (depending on the oven).
- The cake tastes warm or cold. This fits e.g., a fresh salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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