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SUE ANN
Savory pie with sweet potato, raw ham and spinach
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Ingredients
Directions
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Heat the oil in a frying pan and fry the potato cubes and onion for about 5 minutes. Add the ham and cook briefly. Let cool slightly.
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Line the cake mold with the dough and push the seams well together. Let the dough protrude slightly over the edge.
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Preheat the oven to 200ºC. Spoon the potato mixture and the spinach and divide this over the cake base.
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Beat the eggs with the crème fraîche, herbs and salt and pepper and pour evenly over the filling. Shake a little with the shape to distribute the cream well and fry the cake low in the oven in about 30 minutes until tender and golden brown.
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Let the cake rest for about 10 minutes before serving. Tasty with a tomato salad with onion rings and feta.
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Nutrition
640Calories
Sodium0% DV3.7g
Fat48% DV31g
Protein52% DV26g
Carbs20% DV61g
Fiber20% DV5g
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