Baked potatoes with Tandem homemade sazdarma

Products for 4 portions

 

600 g peeled potatoes

1 pack Tandem homemade sazdarma

5 eggs

1 stalk of leek

70 g dried tomatoes in olive oil

120 g Tandem sheep’s yellow cheese

4 tbsp. olive oil from the canned tomatoes

1 tsp. salt

½ tsp. pepper

Preparation

Cut the peeled and washed potatoes into cubes, put in a saucepan with cold water, add salt and cook for 12-15 minutes until soft. Strain and let them cool for 10 minutes.

Cut the sazdarma into cubes and transfer to a bowl.

In a bowl, break the eggs, add salt, season with pepper and stir.  Add the chilled potatoes, the sazdarma and the leeks cut into thick rolls. Add the dried tomatoes sliced into stripes and the olive oil and add the grated yellow cheese.

Stir well to mix the products and pour the mix into an oiled baking dish.

Flatten the dish, pour a little olive oil on top and bake for 35 minutes in an oven preheated to 190 degrees.

Cool for 10-15 minutes before serving.