Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup parmesan cheese, grind
- 1 lb potatoes, uncooked,skin removed,diced
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon marjoram
- 2 cloves garlic, chopped
- 1 1/3 cups tomatoes, diced
- salt
- pepper
- basil
- 1 cup mozzarella cheese, finely grated
- olive oil
- =
Directions
Preheat oven to 350 degrees F.
Place potatoes, heavy cream, egg, salt, parmesan and marjoram in a blender container.
Cover and blend at high speed for about 30 seconds.
Fill dough in a greased baking dish and bake uncovered for 25-30 minutes at 350 F.
Place remaining ingredients (without the mozzarella) in a blender, cover and blend at high speed for about 10 seconds.
Spread sauce on potato dough, cover with mozzarella and some sprinkles of oil and bake again uncovered for 20-25 minutes at 350 F.