Summary

Ingredients

• 500 g potato (s), (floury cookin)
• 2 egg (s), (M)
• 1 onion (s)
• 0.5 ½ cup crème fraîche
• 3 tablespoon cornstarch (e.g. Mondamin)
• 300 g zucchini
• 1 leek
• 3 tomato (s)
• 100 g cheese, (flavorful, e.. a mountain cheese), rated
• salt and pepper
• Paprika powder, (noble sweet)
• Oil, for braising
• 3 clove (s) garlic, (as desired)

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Instructions

1. Peel and roughly grate the potatoes.
2. Cut the onion into fine cubes and sauté in a pan with a little oil until translucent.
3. Then mix the grated potatoes, steamed onions, 2 eggs, crème fraiche, 50 g cheese, salt, pepper, cornstarch and paprika together well.
4. Grease and flour a springform pan (26-28cm) and pour in the potato mixture.
5. Bake in the oven preheated to 220 ° C for about 30 minutes. (Middle rail)
6. In the meantime, cut the zucchini into fine strips, cut the leek into fine rings and dice the tomatoes. If you want to take the trouble, you can peel the tomatoes beforehand. Finely chop garlic cloves as desired and taste. Sweat the vegetables in a pan with a little oil and season with salt and pepper.
7. After 30 minutes of baking, place the steamed vegetable mixture on the potato dough base and sprinkle with the remaining (50g) cheese and place in the oven again for 10 minutes.
8. When the baking is done, take the cake out of the oven and let it rest briefly. Remove from the mold and serve warm.
9. A light salad goes very well with it, but also a fine cream sauce.