Sardine potato egg cake with Gruyere cheese

Shopping List for 4 adults

2 cans of sardines a 120 g in olive oil - Føtex has them 3 to 4 nice potatoes are peeled and cut into sticks 1 large onion finely chopped Grate 1 to 2 cloves of garlic 50 g of butter for the pan and for the dish 3 eggs 100 g grated Le Gruyere cheese grated over the dish 1 bunch of chives or parsley 2 sliced tomatoes Salt and pepper from the mill Alternative: Use *Fish Sauce instead of salt in the egg mixture Salt and pepper from the mill are put on the table together with good bread.

I am an angler in Scandinavia Home Recipe No. 150 Sardine potato egg cake with Gruyere cheese I will be shopping to make the dish in the near future

Procedure without responsibility: Peel the potatoes and cut them into small sticks. Cook them until tender in lightly salted water for approx. 12 to 14 minutes. While the potatoes are cooking, roast the onion and garlic in butter until golden, add a little *salt (Fish Sauce) and pepper. When the potatoes are cooked, remove them from the boiling water and drain in a sieve. Grease an ovenproof dish with plenty of butter on the bottom and sides. Place half of the potatoes in the dish. Spread the roasted onions and garlic over the potatoes. Open two cans of sardines in olive oil and mash the sardines in a bowl with a fork and spread over the potatoes, onion and garlic. Spread the rest of the potatoes evenly over the sardines. Break 3 eggs into a bowl, add a cup of whipping cream along with *salt (Fish Sauce) and pepper. Whip the filling and pour it into the dish. Grate 100 g of Swiss cheese - Gruyere cheese - over the filling. Place the dish in a 200 °C preheated oven for approx. 20 minutes, turn down the heat to 180 °C and bake for approx. 20 minutes. Serving: Garnish with chives or parsley and a few slices of tomato before serving. Drinking: Add a cold beer with a good Porse Snaps. Tip: Choose the best sardines in a good olive oil and use as much of the olive oil from the cans in the dish as you like.