Hearty Potato Cake

Preheat the oven to 220 °C top-bottom heat (hot air 200 °C , gas mark 4). Remove the skin from the onion, cut into fine cubes and sauté in a frying pan with 1 tbsp. sunflower oil or other vegetable oil until translucent. Finely grate the mountain cheese. Peel the potatoes and grate them on a vegetable grater. Then mix potatoes and onions with pepper, paprika powder, salt, eggs, crème fraîche, potato starch and cheese. Pour everything into a greased springform pan and bake in a heated oven for 30 minutes.

In the meantime, dice the tomatoes, cut the mushrooms into thin slices, cut the leek onions into rings and chop the garlic. Cut the mozzarella into slices. Sauté the vegetables in a frying pan with 1 tbsp sunflower oil or other vegetable oil and season with pepper and salt. Now on the potato cake form, arugula gorb cut and spread evenly on top. Cover with the mozzarella and bake repeatedly in the oven for 10 minutes.

Cut basil leaves into strips.

Briefly fry the cake, remove from the pan, sprinkle with basil strips, cut into pieces and bring to the table warm.

Have fun with this fine cake!

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