Tomato mozzarella potato

For 4 people
  • 4 Potatoes (approx. 300 g each)
  • 3 medium-sized tomatoes
  • 2 (à 125 g) balls of mozzarella cheese
  • 1-2 Garlic cloves
  • 2 EL Olive oil
  • salt
  • pepper
  • 1 Pot of basil
  • 40 g black olives
  • aluminum foil
70 minutes
easy
1.
Wash the potatoes and wrap them in aluminum foil. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 hour. In the meantime, clean, wash and slice tomatoes. Drain the mozzarella. Also cut into slices. Peel the garlic, press through the garlic press. Drizzle the tomato and mozzarella slices with olive oil. Season with salt, pepper and garlic. Wash the basil, pluck the leaves and, except for something to garnish, chop if necessary. Stone the olives as desired and cut into rings. Cover the potatoes with the prepared ingredients. Briefly slide under the hot grill until the cheese melts. Serve garnished with basil
1 person approx:
  • 380 kcal
  • 1590 kJ
  • 18 g protein
  • 17 g fat
  • 38 g carbohydrates

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