Sheep Cheese with Blue Potatoes

Ingredients

• 250 g blue potatoes (e.g., Blue Swede)
• Salt
• 8 soft tomatoes
• 60 g pitted black olives
• 1 onion
• 400 g sheep cheese
• 2 tbsp olive oil
• Pepper
• 4 sprigs of marjoram

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 25 minutes. Drain, let steam off, peel, and press while still hot through a potato ricer. Do not mix; allow to cool.

2. 2.

   Slice tomatoes into thin strips. Chop olives finely. Peel and dice the onion. Combine tomatoes, olives, and onions. Slice cheese into ~1 cm thick slices and place in an oiled baking dish. Spread about two-thirds of the tomato-onion mixture over the cheese, then top with the potato foam. Add remaining tomato-onion mix, drizzle with leftover oil, sprinkle pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas 2–3) for about 15 minutes to gratinate.

3. 3.

   Wash marjoram, shake dry, and serve the cheese garnished with it.