🍰 Mediterranean Potato Cake

Name: Mediterranean Potato Cake
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 800 g; salt pinch; eggplants 2 pcs.; vine tomatoes 6 pcs.; olives, green 50 g; garlic cloves 1 pcs.; rosemary, fresh 10 g; whipping cream 150 ml; eggs 3 pcs.; pepper, black ground pinch; olive oil 3 tbsp; Gouda, grated 150 g

432 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 800 g
salt pinch
eggplants 2 pcs.
vine tomatoes 6 pcs.
olives, green 50 g
garlic cloves 1 pcs.
rosemary, fresh 10 g
whipping cream 150 ml
eggs 3 pcs.
pepper, black ground pinch
olive oil 3 tbsp
Gouda, grated 150 g

Instructions

1. Wash the potatoes thoroughly and bring to a boil in a pot with salted water. Cook over medium heat for about 20 minutes until tender. Wash the eggplants, trim the ends, and slice them lengthwise into thin slices. Place these in a colander and salt generously.
2. Wash the tomatoes and slice them. Cut the olives into small cubes. Peel the garlic and chop finely. Rinse the rosemary, pat dry, strip off the needles, and chop finely as well.
3. In a bowl, mix the olives, garlic, and rosemary well with the cream and eggs. Season with salt and pepper.
4. Preheat the oven to 200 °C (convection). Drain the potatoes, let them steam for a moment, peel, and slice. Pat the eggplant slices dry with a kitchen towel. Heat the olive oil in a pan and fry the eggplant slices for about 4 minutes.
5. Grease a loaf or baking dish with olive oil and line it with the eggplant slices. Then layer the tomatoes and potatoes alternately in the dish. Pour the egg mixture over and sprinkle with cheese. Place the dish in the oven and bake for approx. 40 minutes.
6. Take the potato cake out of the oven and let it cool for a little while. Then turn it out of the dish and serve in slices. Enjoy your meal! Tip: This goes well with [recipeLink=145500].

Nutrition per serving

kcal: 432
Protein: 12 g · Fett/Fat: 30 g · Carbs: 30 g