Potato gondolas
Instructions
Wash the potatoes and place in a baking tray, at the bottom of which you will spread a thin layer of coarse salt.
Put the baking tray in the oven already warm and simmer the potatoes to dry.
Remove from oven and remove from each potato slice rather thin, cut lengthwise, so you can clear it with a spoon, leaving a wall about half a centimetre thick.
With a fork, cut into the pulp removed puree and keep it aside.
Put the pan on the heat with the butter (minus one).
When it is hot add the tomatoes and then the beaten eggs.
Moderate heat stir until the eggs begin to stiffen.
Add the mashed potatoes, parsley, mozzarella, cut into cubes, salt, pepper and nutmeg.
Stir and mix all ingredients thoroughly and combined with hand cream, getting a soft compound.
Split this compound in the recess of the potatoes.
Placed on each a slice of cheese and arrange in a buttered baking-pan that can hold in the oven already warm until cheese has melted.
Ingredients and dosing for 4 persons
- 8 potatoes
- 4 eggs
- 1 mozzarella
- 3 tablespoons of cream
- 50 g of butter
- 8 slices of fontina cheese
- 100 G = = Chopped Tomato
- 1 tablespoon of chopped parsley
- Climbs
- Coarse salt
- 1 pinch of nutmeg
- Pepper