The content of this blog is the PotatoWorld dish published in PotatoWorld magazine 2020/03 and contains recipe for a potato dish created by Ingrid van den Arend (Cook it!).
Children back at school? Or maybe at home more often? Busy with work and not enough time? Gloomy afternoon and the rain’s pouring down? Whatever the situation, it’s important to keep on giving it a positive spin. Preparing something simple and scrummy together helps!
Lunch dish, serves 8. Preparation time approx. 30 minutes.
- 500 grams of waxy potatoes
- 2 medium-size onions
- 6 eggs
- 1 tub of ricotta cheese (250 grams)
- 5 tablespoons of Parmesan cheese powder (sprinkle cheese)
- 2 tablespoon of chopped rosemary
- 150 grams of (organic) wheat flour
- 1 packet of baking powder (15 grams)
- About 12 slices of smoked bacon
- 2 teaspoons of honey
Extra: baking tray 20x30 cm, baking paper shallots
Preheat the oven to 200º C.
Wash the potatoes. Coarsely grate them with the skin on. Sprinkle with 1 teaspoon of salt, toss and leave to drain in a colander for 5-10 minutes. Squeeze out the moisture by hand.
Peel and finely chop the onions. Loosely whisk the eggs together with the ricotta and the Parmesan cheese. Mix in the rosemary and season with salt and pepper. Add the grated potato and the finely-chopped onion. Sieve the flour and the baking powder onto the mixture with a coarse sieve and mix well.
Line the bottom and the sides of the baking tray with baking paper. Scoop in the batter. Top with the bacon slices. Bake in the preheated oven for 30 minutes.
When the bread is done, brush the bacon with the honey. Place in the oven for another 5 minutes.
Serve when the bread is still warm. You can also leave the bread to cool in the fridge and serve cold.
Tip: If you prefer a vegetarian dish, replace the bacon with grated cheese.
Fun to do with children.
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