Wenn Sie 2 Eier und 2 Kartoffeln haben, dann ist dieses Rezept für Sie! Kartoffelpizza in 10 Minuten

Ingredients

• 2 pieces Eggs (large, room temperature)
• 2 pieces Potatoes (medium, peeled and sliced ½‑inch thick)
• 1 tablespoon Salt (for boiling potatoes)
• 200 ml Milk (whole milk, room temperature)
• 4 tablespoons All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt (for seasoning the batter and final dish)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (for sautéing)
• 1 piece Onion (medium, diced)
• 2 cloves Garlic (minced (for sauté))
• 400 grams Chicken Fillet (cut into bite‑size pieces)
• 1 piece Carrot (medium, julienned)
• 4 pieces Mushrooms (button mushrooms, sliced)
• 1 piece Red Bell Pepper (diced)
• 1 piece Yellow Bell Pepper (diced)
• 2 tablespoons Parsley (fresh, chopped)
• 1 teaspoon Sweet Paprika
• 200 grams Mozzarella Cheese (shredded)
• 4 tablespoons Sour Cream (full‑fat)
• 1 tablespoon Mayonnaise (regular)
• 2 cloves Garlic (minced (for sauce))
• 1 tablespoon Fresh Dill (chopped)

Instructions

1. Boil the Potatoes

   Place the sliced potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil. Reduce heat and simmer until the potatoes are fork‑tender, about 12‑15 minutes.

   Time: PT15M

2. Prepare the Egg‑Flour Batter

   In a mixing bowl, whisk together 2 eggs, 200 ml milk, 4 tablespoons sifted flour, 1 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon black pepper until smooth.

   Time: PT5M

3. Sauté Chicken and Vegetables

   Heat 2 tablespoons vegetable oil in a frying pan over medium‑high heat. Add the diced onion and minced garlic; sauté 2 minutes until fragrant. Add chicken pieces, season with salt, pepper, and sweet paprika, and cook until lightly browned, about 5 minutes. Add carrot, mushrooms, red and yellow bell peppers; stir‑fry until vegetables are just tender, another 3‑4 minutes.

   Time: PT10M

4. Make the Creamy Sour‑Cream Sauce

   In a small bowl, combine 4 tablespoons sour cream, 1 tablespoon mayonnaise, 2 minced garlic cloves, and chopped fresh dill. Mix until smooth and set aside.

   Time: PT5M

5. Assemble the Casserole

   Preheat the oven to 180 °C. In a greased baking dish, layer half of the boiled potatoes, then spread the egg‑flour batter over them. Add the sautéed chicken‑vegetable mixture, then the remaining potatoes. Drizzle the sour‑cream sauce evenly, sprinkle shredded mozzarella on top, and finish with a pinch of sweet paprika and chopped parsley.

   Time: PT10M

   Temperature: 180°C

6. Bake

   Place the dish in the pre‑heated oven and bake for 25 minutes, or until the cheese is melted, golden, and the casserole is bubbling around the edges.

   Time: PT25M

   Temperature: 180°C

7. Rest and Serve

   Remove the casserole from the oven, let it rest for 5 minutes to set, then garnish with extra fresh dill and parsley before serving.

   Time: PT5M

Nutrition Facts

Calories

580

Protein

35 g

Carbohydrates

45 g

Fat

28 g

Fiber

5 g