Ingredients for 4 people:
500 g potatoes, mainly waxy potatoes
Salt
2 fennel bulbs, approx. 600 g
1 red pepper
1 bunch of spring onions
butter for the mould
4 eggs (M)
200 g sour cream
150 g whipped cream
100 g freshly grated parmesan
Pepper
Chilli flakes
250 g mozzarella
3 tablespoons pumpkin seeds
Preparation:
1. Peel, wash and thinly slice the potatoes. Cook in salted water for approx. 6-8 minutes.
2. Clean the fennel (set aside the green), rinse and slice into thin strips. Quarter, clean and rinse the pepper. Cut Pepper into thin strips. Clean, rinse and finely slice the spring onions.
3. Drain the potatoes and drain well. Butter a baking dish well. Put the potatoes in. Mix the fennel with the peppers and spring onions and spread on top.
4. Beat the eggs with the sour cream and whipped cream. 80 g Parmesan cheese.
5. Season to taste with salt, pepper and chilli. Pour the egg and sour cream over the vegetables.
6. Cut the mozzarella into slices and spread on top. Sprinkle with remaining Parmesan and pumpkin seeds. Bake in a preheated oven at 200 (gas mark 3-4, fan oven 180 degrees) for approx. 30 minutes.
7. Chop the fennel greens and sprinkle over the top.
Preparation time approx. 1 hour
Per portion approx.:
Calories: 772
Joule: 3225
Protein: 38.5 g
Fat: 54,8 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
