Potato pancakes

Name: Potato pancakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs (220 g; drained weight 125 g) Mozzarella cheese; 8 deep-frozen potato pancakes; 7-10 Tbsp (ca. 480 g); 2 TABLESPOONS Oil; 2 medium-sized tomatoes; 2 discs cooked ham (approx. 50 g each); 1-2 TEASPOONS Herbs of Provence; 7-10 Tbsp lettuce, tomato quarters, onion rings and coarse pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 packs (220 g; drained weight 125 g) Mozzarella cheese
8 deep-frozen potato pancakes
7-10 Tbsp (ca. 480 g)
2 TABLESPOONS Oil
2 medium-sized tomatoes
2 discs cooked ham (approx. 50 g each)
1-2 TEASPOONS Herbs of Provence
7-10 Tbsp lettuce, tomato quarters, onion rings and coarse pepper

Directions

1
Drain the mozzarella on a sieve. Place the potato pancakes on a baking tray coated with oil and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. After about 10 minutes, turn the potato pancakes once. In the meantime, clean, wash and slice the tomatoes. Halve the tomato slices. Cut the ham into strips about 2 cm wide.
2
Cut mozzarella into slices. Cover potato pancakes with tomatoes, ham and cheese and bake in the oven for another 5-8 minutes. Sprinkle with herbs from Provence. Arrange on plates and serve garnished as you like with lettuce, tomatoes and onion rings. Sprinkle with coarse pepper