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

Ingredient Substitutions

• Instead of Eggs: egg replacer, flax egg
• Instead of Potatoes: sweet potatoes
• Instead of Salt: kosher salt
• Instead of Milk: 2% milk, unsweetened plant milk
• Instead of All-Purpose Flour: bread flour
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Onion: shallot
• Instead of Garlic: garlic powder ¼ tsp
• Instead of Chicken Fillet: turkey breast
• Instead of Carrot: parsnip
• Instead of Mushrooms: cremini mushrooms
• Instead of Red Bell Pepper: green bell pepper
• Instead of Yellow Bell Pepper: orange bell pepper
• Instead of Parsley: cilantro
• Instead of Sweet Paprika: smoked paprika
• Instead of Mozzarella Cheese: cheddar, provolone
• Instead of Sour Cream: Greek yogurt
• Instead of Mayonnaise: vegan mayo
• Instead of Garlic: garlic powder ¼ tsp
• Instead of Fresh Dill: tarragon

Equipment Needed

• Large Pot
• Saucepan
• Mixing Bowl
• Whisk
• Frying Pan
• Baking Dish
• Oven
• Cutting Board
• Chef's Knife
• Grater
• Spatula

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender but not mushy.
• Sauté chicken until lightly browned; avoid overcooking.
• Ensure the egg‑flour batter is smooth and free of lumps.
• Distribute the sour‑cream sauce evenly before adding cheese.
• Bake until the cheese is golden and the interior is bubbling.

Chef Tips from the Video

• Use a mandoline to slice potatoes uniformly for even cooking.
• For extra flavor, add a pinch of smoked paprika to the cheese topping.
• Pat the sautéed vegetables dry with a paper towel before layering to avoid excess moisture.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours, store in an airtight container for up to 3 days.

Freezer: Wrap tightly with foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 5, cover, and refrigerate overnight. Bake fresh the next day.
• The sour‑cream sauce can be prepared 1 day ahead; keep chilled and stir before using.

Frequently Asked Questions