Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Filling
Tart
Utensils
One flan tin (approx. 30 cm in diameter)
How it's done
Potatoes
Heat the oil in a pan. Add the potatoes and sweet potatoes, sauté for approx. 10 mins., season with salt. Set aside approx. 150 g for the garnish.
Filling
Place the eggs in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the potatoes, mix.
Tart
Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Cover with the filling. Top with the reserved potato slices.
Bake
Approx. 45 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly and serve lukewarm.
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