Manufacture:
Peel the potatoes, cut them into pieces and make them soft in the brine.
Then drain them, let the steam leave and otherwise it will be fine.
Fine with parsley and mix it with the move. Let everything cool completely.
Then resides 100 g of cheese and add it to the potato mixture. Season with pepper and late with a potato mixture. Set in the middle.
Cover the potatoes in one part of the potato filling and close the edges well so that the filling does not drain out during the baking.
If necessary, use round-pointed knives or pastries. Place a little potato filling in the knife, spread the filling on and close the edges well.
Boil the eggs with a pan and bake potato slices on both sides to brown.
Don’t fry them too often to keep them sturdy and make a crispy shell.
After pressing, let them drain with financial paper and serve hot.
Tips: Appropriate cheeses are those that melt well and fit together. Quotch and cheese slices are easy to share.
The potato sample should be completely chilled to make it easier to shape. It is suitable for a very fresh salad, herb or light yogurt.
