Potato-Egg Cake

Ingredients

• 800 g starchy potatoes
• 1 onion
• 1 bunch parsley
• 2 tbsp butter
• 6 Eggs
• 200 ml Milk (3.5% fat)
• Salt
• pepper (ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash, and cut the potatoes into small bite-sized pieces; parboil in salted water for 10 minutes.

2. 2.

   Dice the onion. Wash and dry the parsley, then chop the leaves. Sauté the onion in hot butter until translucent, then stir in the parsley and let cool slightly.

3. 3.

   Whisk the eggs and milk together, season with salt, pepper, and nutmeg, and mix into the onion mixture.

4. 4.

   Drain the potatoes, fold them into the egg mixture, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 15 minutes until set.