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Ingredients
Ingredients for

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  • potatoes
  • eggs
  • flour
  • large onions
  • garlic cloves
  • oil
  • chopped tomatoes (tin)
  • mild Emmentaler AOP
  • ham
  • black olives
  • Salt
  • Pepper
  • A few basil or oregano leaves
Star of the dish
Emmentaler AOP Mountain Mild/Classic
Preparation

Peel the cooled potatoes and grate using a potato grater. Whisk the eggs,then mix into the potatoes with the salt and flour. Arrange the mixture on a baking tray lined with greaseproof paper (about 30 x 40 cm). Bake in the lower half of the oven at 220 degrees for 20 minutes.

Meanwhile cut the onions in thin rings. Finely chop the garlic. Sweat both in the oil. Add the tomatoes and reduce for 15 minutes until thickened. Season with salt and pepper.

Grate the Emmentaler using the potato grater. Cut the ham in strips. Spread the tomato sauce on the potato base. Distribute the ham, olives and cheese on top. Bake for another 10 minutes. Serve with basil sprinkled on top.

Tip: for just 2 people halve the ingredients and prepare the pizza on a round (about 28 cm) baking tray.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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