Bruschetta potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. 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. 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 gouda and mozzarella and sprinkle 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. 4

   Remove the potatoes, sprinkle with green spring onion rings and serve immediately

5. 5

   With 8 people:

Nutrition Facts

KCAL
120 kcal

CARBS
10 g

FATS
6 g

PROTEINS
7 g