Tomato and Potato Cupcake
Start by grating the medium potato and transfer all of it to a bowl, add one pinch of salt and the wheat flour, mix and set aside.Get a six-hole cupcake mold, pour one drizzle of olive oil in each hole, spread it, add one tablespoon of the potato mixture in each hole, spread it, just like shown in the video.Take to a preheated oven at 200°C (392°F) and bake for 20 minutes.Meanwhile, in a skillet, add one drizzle of olive oil and the red onion chopped into small cubes, stir-fry well.Add the grated carrot and stir-fry for another 2 minutes.Add the bell pepper chopped into small cubes, the crushed garlic cloves, the salt, the black pepper and stir-fry for another 2 minutes.Add the tomatoes cut in half and stir until slightly wilted.Add chives to taste, stir, turn off the heat, transfer this mixture to a bowl, but set the tomatoes aside.Pour the beaten egg in this mixture and mix well.Next, in the cupcake mold filled with the baked potatoes, put one tablespoon of the filling in each hole, top with the ham, then add the tomatoes and finish with the grated mozzarella cheese all over the cupcakes.Take the mold back to the preheated oven at 200°C (392°F) and bake for another 10 minutes or until the cheese melts and browns.Serve.
Ingredientes
- 1 Medium Potato
- 1 Tablespoon of Wheat Flour
- 1 Red Onion
- 1 Carrot
- 1 Red Bell Pepper
- 3 Crushed Garlic Cloves
- ½ Teaspoon of Salt
- 1 Generous Pinch of Black Pepper
- 3 Small Tomatoes
- Chives to Taste
- 1 Beaten Egg
- ¼ Slice of Ham
- 100g of Grated Mozzarella Cheese
Modo de Fazer
Start by grating the medium potato and transfer all of it to a bowl, add one pinch of salt and the wheat flour, mix and set aside.
Get a six-hole cupcake mold, pour one drizzle of olive oil in each hole, spread it, add one tablespoon of the potato mixture in each hole, spread it, just like shown in the video.
Take to a preheated oven at 200°C (392°F) and bake for 20 minutes.
Meanwhile, in a skillet, add one drizzle of olive oil and the red onion chopped into small cubes, stir-fry well.
Add the grated carrot and stir-fry for another 2 minutes.
Add the bell pepper chopped into small cubes, the crushed garlic cloves, the salt, the black pepper and stir-fry for another 2 minutes.
Add the tomatoes cut in half and stir until slightly wilted.
Add chives to taste, stir, turn off the heat, transfer this mixture to a bowl, but set the tomatoes aside.
Pour the beaten egg in this mixture and mix well.
Next, in the cupcake mold filled with the baked potatoes, put one tablespoon of the filling in each hole, top with the ham, then add the tomatoes and finish with the grated mozzarella cheese all over the cupcakes.
Take the mold back to the preheated oven at 200°C (392°F) and bake for another 10 minutes or until the cheese melts and browns.
Serve.
