Potatoes baked with chard and cottage cheese
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ingredients
4 pcs potatoes 2 pcs tomato cheese for sprinkling
Filling
150 g cottage cheese 250 g chard or spinach 2 tbsp sour cream 1 pk egg 1 pk smaller onion salt ground black pepper
step
You can use boiled potatoes from lunch or from the previous day for this recipe. You can substitute spinach for the chard.
1.
Stir fry the chopped onion in the lard, add the chopped chard/spinach and fry just briefly. Season with salt and pepper and leave the mixture to cool. Mix the cottage cheese and sour cream, add the egg and pour over the cooled chard/spinach. Stir.
2.
Slice the cooked potatoes. Place in the bottom of the baking dish, pour a layer of filling over the top and alternate these layers until you have used up all the ingredients. The last layer of potatoes should be topped.
3.
Top with tomato slices and herbs – parsley, oregano…
4.
Sprinkle with grated cheese and bake at 200°C for about 15 – 20 minutes.
