Potato and tomato tatin

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Potato and tomato tatin

Potato and tomato tatin

Potato and tomato tatin
Potato and tomato tatin

Number of people

500 g potato

5 tomatoes

3 eggs + 2 whites

20 cl of milk


Onion and garlic powder or very finely chopped.



1 teaspoon sunflower oil

Preparation: 20 min
Cooking time: 20 min
Step 1
Preheat the oven to 200°C (thermostat 6-7).
Step 2
Peel and put the potatoes in a pressure cooker, steam them for 8 minutes (they must be firm and almost cooked). You can also cook them in water, 10-15 min.
Step 3
Cut them into thick slices and fry them in oil to grill them (a little).
Step 4
Line a silicone mold (mandatory!) with the returned potatoes, sprinkle with pepper, salt, onion and garlic (I use them in liophylised form).
Step 5
In a bowl, beat all the eggs + milk + basil.
Step 6
Add this preparation to the potatoes, place the sliced tomatoes on top.
Step 7
Again, add salt, pepper, onion and garlic.
Step 8
Bake in the preheated oven for 20 minutes.
Step 9
Once cooked, the dish is gently spilled to reveal the potatoes on top, bon appétit!
Author's note
this dish is light and well balanced since there are starchy foods (potatoes), vegetables (tomatoes), calcium (milk) to accompany with a green salad, ideal for the evenings! For the most gourmands: put half cream and half milk and add grated gruyére.

I add my grain of salt

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