Ingredients for 4 people:
1 large potato, mainly waxy (approx. 300 g)
salt
4 eggs (M)
salt, pepper
200 g mozzarella
80 g Parma ham
60 g freshly grated Parmesan cheese
some basil leaves
4 small tomatoes
a few drops of olive oil
Preparation:
1. Peel the potato, wash it and slice it into very thin slices. Boil potato slices in salted water for about 5 minutes. Drain and drain well.
2. Whisk eggs with salt and pepper.
3. Cut mozzarella into slices. Shred Parma ham. Brush 4 ovenproof jars (approx. 290 ml capacity) with olive oil. Place potato slices, mozzarella cheese, Parma ham, Parmesan cheese and basil leaves into the glasses, always adding some of the whisked of the beaten eggs. The last layer should be mozzarella
sprinkled with Parmesan. Bake in a preheated oven at 200 (convection oven: 180 degrees, gas: level 3-4) for about 20 minutes.
4. Rinse the tomatoes. Heat the olive oil in a pan and cook the tomatoes in it while swirling the pan over high heat. Fry briefly all around. Place tomatoes on top of the farmer's breakfast and serve.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 412
Joule: 1725
Protein: 28,8 g
Fat: 27,4 g
Carbohydrates: 12 g
(FoodCentrale by ddp images)
