Potato and savoy tart

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 1.5 kg Potatoes
  • 1 (approx. 1.2 kg) Head Savoy cabbage
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g cottage ham (diced ready to serve)
  • 200 ml Milk
  • 500 g Whipped cream
  • 8 Eggs (size M)
  • 7-10 Tbsp grated nutmeg
  • 100 g Gouda cheese
  • baking paper

Directions

  1. 1

    Wash the potatoes and cook in boiling water for about 20 minutes. Clean and quarter the savoy cabbage and remove the stalk. Cut the savoy cabbage into strips (removing thick ribs), wash and drain. Heat oil in a pan and fry the savoy cabbage for 6-8 minutes at low heat. Season with salt and pepper.

  2. 2

    Add half of the ham to the savoy cabbage and mix in. Drain the potatoes, rinse with cold water and peel. Cut the potatoes into slices. Line a springform pan (26 cm Ø) with a high rim completely with baking paper, grease it and layer half of the potato slices on the bottom. Spread savoy cabbage on top. Place the remaining potato slices on top. Mix milk, cream and eggs and season with salt, pepper and nutmeg. Add the remaining ham to the egg milk and pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.

  3. 3

    Place the remaining potato slices on top. Mix milk, cream and eggs and season with salt, pepper and nutmeg. Add the remaining ham to the egg milk and pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Grate the cheese finely, sprinkle it over the potato and savoy cabbage tart about 20 minutes before the end of the cooking time and gratinate. Results in approx. 12 pieces

Nutrition Facts

KCAL
390 kcal
CARBS
20 g
FATS
28 g
PROTEINS
15 g