- grated raw potato - 2 cups
- grated onions - 1/4 cup
- salt - 1/2 teaspoonfuls
- egg - 1 piece
- butter - 2 items. spoons (filling)
- bulbs - 1/2 Pieces (stuffing)
- garlic - 2 teeth (filling)
- thyme - 1 pinch (stuffing)
- medium cauliflower - 1 Piece (stuffing)
- Cheddar cheese - 1 cup (filling)
- salt - 1/2 Teaspoon (stuffing)
- eggs - 2 Pieces (stuffing)
- milk - 1/4 Cups (filling)
- black pepper and paprika - To taste (filling)
1. Place the rack in the middle position and heat the oven to 200 degrees. Sprinkle a pie shape with a diameter of 22 cm with a culinary spray. Mix the potato cut into strips, grated onions, salt and beaten egg. Lay the potato mixture evenly on the bottom and sides of the mold. 2. Bake for 30 minutes, then sprinkle the crust with a culinary spray. Continue to bake for another 10-15 minutes, until brown. Reduce oven temperature to 190 degrees. 3. Meanwhile, divide the cauliflower into small inflorescences. Melt the butter in a medium saucepan over medium heat. Add chopped onions and fry until ready to brown at the edges, about 5 minutes. Add chopped garlic and cook, stirring constantly, until the aroma appears, for about 30 seconds. Add thyme, cauliflower and salt. Cover the pan with a lid and cook, stirring until the cauliflower is soft, about 8 minutes. 4. In a small bowl, beat the eggs, a pinch of salt, a pinch of black pepper and milk. Sprinkle the baked crust with half grated cheese. Lay out the cauliflower with onions and garlic, and the remaining cheese. Pour the egg mixture onto the cake. Sprinkle with the paprika. 5. Bake the cake until light brown, for 35-40 minutes. Let it cool for about 5 minutes before serving.
Servings: 4-8