Potato pans

Ingredients

For 4 servings

• •600 g 600 g Potatoes
• •6 6 Egg(s)
• •2 c. à soupe 2 tablespoons Maizena
• •5 5 grated Mozzarella handle(s)

Method

1. 1.Preheating and cooking
2. 2.Before you start, preheat your oven to 180°C (rotating heat if possible). Place the potatoes in a large saucepan of cold salted water. Bring to a boil and then cook until tender, about 20 minutes. Drain them and let them cool to room temperature to facilitate handling.
3. 3.Preparation of dough
4. 4.Peel the still lukewarm potatoes, then crush them in a large salad bowl, until you get a homogeneous puree. Add a whole egg, salt, pepper, chiselled chives and Maizena. Mix carefully with a spatula or your hands to obtain a compact, soft but non-sticky paste.
5. 5.Assembly
6. 6.Cover a baking sheet with sulfurized paper. Divide the preparation into 4 equal portions and shape cakes about 10 cm in diameter and 1.5 cm in thickness. Using the back of a spoon, gently dig a well in the centre of each cake without piercing the bottom, while keeping the edges high.
7. 7.Garnish and pre-cooking
8. 8.Pour a generous handful of grated mozzarella into the hollow of each cake. Bake the plate on the middle grid for 25 minutes. At this stage, the cakes must take a golden crust outside and keep a soft interior, while the mozzarella must be melted.
9. 9.Adding eggs and finishing cooking
10. 10.Get the plate out of the oven. Gently break an egg in the well of each cake over the melted mozzarella. Salt and pepper slightly each egg. Bake again for 10 minutes: the white must be taken but the yellow still flowing, for a gourmet tasting.
11. 11.Service
12. 12.Let cool for 2 minutes, then have one cake per plate. Sprinkle with fresh chives. Serve immediately as long as the centre is warm, the cheese spun and the yellow still slightly flowing. Add a crisp green salad for a balanced and tasty meal.