TORTA DI PATATE FARCITA⭐RITA CHEF | Con mille sfumature di sapori e colori.
#RitaChef #TortaDiPatateFarcita INSTAGRAM / incucinaconritachef INGREDIENTS IN INFOBOX. 🔎The potato shell envelops the soft and tasty filling with a thousand shades of colors and flavors. This POTATO PIE is an excellent APPETIZER if served warm, and an excellent SECOND if served fresh from the oven next to a rich salad. It can become an excellent vegetarian dish by removing the cooked ham. I invite you to subscribe to my channel RITA CHEF CHANNEL. Thank you. 🇬🇧 INGREDIENTS FOR A 24 CM PAN: Base: 1 kg of peeled potatoes 2 eggs Salt and pepper to taste 1 teaspoon of turmeric 1 sprig of rosemary BAKE IN A PREHEATED FAN OVEN AT 180° FOR 25 MINUTES. Filling: 1 medium onion 1 yellow pepper 1 green pepper 1 red pepper Extra virgin olive oil and salt to taste 2 whole eggs 300 ml of cooking cream 200 g of Emmental cheese 150 g of cooked ham BAKE THE FILLED CAKE IN A PREHEATED FAN OVEN AT 180/190° FOR 25/35 MINUTES, DEPENDING ON THE POWER OF THE OVEN. 🇬🇧 INGREDIENTS FOR A 24 CM MOLD: Basic: 1 kg of potatoes already peeled 2 eggs Salt and pepper to taste 1 teaspoon turmeric 1 sprig of rosemary BAKE IN A PREHEATED VENTILATED OVEN AT 180° FOR 25 MINUTES. Fillings: 1 medium onion 1 yellow pepper 1 green pepper 1 red pepper Extra virgin olive oil and salt to taste 2 whole eggs 300 ml of cooking cream 200g of emmental 150g of cooked ham BAKE THE FILLED CAKE IN A PREHEATED VENTILATED OVEN AT 180/190° FOR 25/35 MINUTES, DEPENDING ON THE POWER OF THE OVEN. 🇫🇷 INGREDIENTS FOR A 24 CM MOULE: Basic: 1 kg of pommes de terre déjà peeles 2 œufs Sel et poivre au goût 1 teaspoon of turmeric coffee 1 brin de romarin SEW WITH FOUR VENTILÉ PRECHAUFFÉ À 180° PENDANT 25 MINUTES. Farce: 1 oignon moyen 1 yellow poivre 1 poivre vert 1 poivron rouge Extra virgin olive oil and tomato sauce 2 œufs entiers 300 ml of crème de cuisson 200 g of emmental 150 g of jamon cuit SEW THE GÂTEAU FOURRÉ IN A FOUR VENTILÉ PRECHAUFFÉ À 180/190° PENDANT 25/35 MINUTES, IN FUNCTION OF THE PUISSANCE DU FOUR. 🇪🇸 INGREDIENTS FOR A 24 CM MOLD: Basic: 1 kg of peeled potatoes 2 huevos Salt and pimienta to taste 1 tablespoon of turmeric 1 ramita de romero HORN ON A HORN PRE-HEATED FAN AT 180° FOR 25 MINUTES. Relleno: 1 median cebolla 1 amarillo pimiento 1 green pimiento 1 red pimiento Extra virgin olive oil and salt to taste 2 whole leaves 300 ml of cooking cream 200g of emmental 150g of cooked jamón HORN THE TART RELEASED ON A PRE-HEATED HORN AT 180/190º FOR 25/35 MINUTES, DEPENDING ON THE POWER OF THE HORN. Today 24 June: 🇸🇦 Translation: 1 كجم من البطاطس المقشرة بالفعل 2 months ملح وفلفل حسب الرغبة 1 day صغيرة كركم 1 غصن من إكليل الجبل تخبز في فرن مسخن مسبقا على درجة حرارة 180 درجة مئوية لمدة 25 دقيقة. ملء: 1 حبة بصلة متوسطة الحجم 1 حبة فلفل أصفر 1 حبة فلفل أخضر 1 حبة فلفل أحمر زيت الزيتون البكر الممتاز والملح حسب الرغبة 2 بيضة كاملة 300 مل من كريمة الطبخ 200 غرام من إمينتال 150 غرام من لحم الخنزير المطبوخ Read more لمدة 25/35 دقيقة ، اعتمادا على قوة الفرن. #StuffedPotatoCake #RitaChef #FarcitaPatateCake #Gâteau_aux_pommes_de_terre_farci #Pastel_de_patata_relleno LINKS & SOCIAL MEDIA FACEBOOK / incucinaconritachef INSTAGRAM / incucinaconritachef TWITTER / ritachef2015 LINKEDIN / feed
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