Potato cordon bleu

Name: Potato cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 TABLESPOONS Potato flour; 1 egg (weight class 3); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 (50 g each) round slices of cooked ham; 4 discs medieval Gouda cheese (approx. 30 g each); 3 TABLESPOONS Oil; 100 g Hazelnut kernels; 500 g Tomatoes; 1 Onion; 1 Garlic clove; 1 Pot of basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
2 TABLESPOONS Potato flour
1 egg (weight class 3)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 (50 g each) round slices of cooked ham
4 discs medieval Gouda cheese (approx. 30 g each)
3 TABLESPOONS Oil
100 g Hazelnut kernels
500 g Tomatoes
1 Onion
1 Garlic clove
1 Pot of basil

Directions

1
Wash, peel and coarsely grate the potatoes. Mix potato flour and egg, season with salt, pepper and nutmeg. Fold over half of the ham slices and place 1 slice of cheese between each slice.
2
Coat ham pockets approx. 1/2 cm thick with potato dough, press on well, turn and coat the other side with dough as well. Press the potato pancakes well. Heat 2 tablespoons of oil in a coated pan.
3
Fry the cordon bleu in it for about 4 minutes on each side. Sprinkle with hazelnuts. Meanwhile clean, wash and coarsely dice the tomatoes. Peel and chop onion and garlic. Heat the remaining oil in a pot.
4
Fry the onion and garlic until transparent. Add the tomatoes and stew for about 5 minutes. Wash the basil and chop finely, except for a little to garnish. Stir basil into the tomatoes and season with salt and pepper.
5
Arrange cordon bleu with tomato vegetables. Garnish with remaining basil leaves.