Bruschetta potatoes

Name: Bruschetta potatoes
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 medium-sized waxy potatoes (approx. 600 g); 2 Tomatoes; 35 g green olives stuffed with paprika; 2 Spring onions; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp dried oregano; 7-10 Tbsp Pepper; 125 g lactose-free Mozzarella cheese; 75 g grated lactose-free Emmental; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 medium-sized waxy potatoes (approx. 600 g)
2 Tomatoes
35 g green olives stuffed with paprika
2 Spring onions
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp dried oregano
7-10 Tbsp Pepper
125 g lactose-free Mozzarella cheese
75 g grated lactose-free Emmental
7-10 Tbsp Grease

Directions

1
Wash the potatoes thoroughly and boil them in water for about 25 minutes until very firm to the bite. Drain the potatoes, rinse briefly in cold water and cut in half lengthwise
2
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Drain olives and cut into slices. Clean and wash spring onions. Cut the light and dark parts separately into rings. Peel garlic and chop finely
3
Place the potato halves on a greased baking tray. Sprinkle with tomatoes, olives, garlic and light spring onion rings. Season with salt, oregano and pepper. Drain the mozzarella. Grate the mozzarella. Sprinkle with Emmental cheese over the potato halves. Bake the potatoes in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the upper rack for 15-20 minutes until golden brown
4
Remove the potatoes, sprinkle with green spring onion rings and serve immediately
5
With 8 people: