Kapoaartappels & Eier Tert (Baked Eggs and Ham in Potato Tart)
Kapoaartappels & Eier Tert
This tart always started with the soft scrape of potatoes against the grater — a sound that somehow promised a hearty meal long before anything hit the oven. Your mum would shape the potato base with calm, practiced movements, pressing it into the dish until it formed a sturdy little nest. The ham and egg mixture poured in with a gentle swirl, settling into the crust like it belonged there. As it baked, the edges turned a deep golden brown and the centre rose ever so slightly, filling the kitchen with a warm, savoury smell that made everyone drift closer. When she finally cut into it, the slices revealed a tender, comforting filling wrapped in a crisp potato shell — simple, satisfying, and unmistakably hers.
Ingredients
- 7 medium potatoes
- 6 eggs
- 250 g ham, chopped
- Basic white sauce
- 250 ml cream
- 0.5 cup grated cheese
- 2 spring onions, chopped
Method
- Preheat the oven to 180°C.
- Boil the potatoes until done; mash finely.
- Grease an oven dish and press the mashed potato into it to form a base.
- Make 6 hollows in the mash with a spoon and break an egg into each hollow.
- Scatter diced ham over the eggs.
- Pour a white sauce plus 1 cup cream over the top.
- Bake for about 25–30 minutes at 180°C.
- Sprinkle with spring onion and grated cheese.
- Serve with avocado and tomato salad.