Potato cheesecakes with portobello

Preheat the oven to 175 ° C. Peel the potatoes and cut into small cubes. Cook the potato cubes in a pan with four cm of boiling water with salt in five minutes al dente.

Cut the celery into wafer-thin bows. Cut the portobello's into slices and chop the leaf parsley roughly.

Allow the potato cubes to drain in a sieve and cool slightly.

In a bowl, beat the eggs with whipped cream, cheese and some freshly ground pepper. Scoop the potato cubes and celery through them.

Divide this mixture into the tartlets and put them on the baking sheet in the middle of the oven. Fry the potato cakes until golden brown and done in twenty to twenty-five minutes.

Preheat the olive oil in a frying pan five minutes before the end of the baking time and fry the portobello sticking brown, let the moisture evaporate.

Remove the edge of the molds and put the tarts on plates. Divide the slices of portobello over them and sprinkle over the parsley.