One ingredient swap and pizza becomes this potato masterpiece

This potato pizza-style bake is a simple and comforting dish made with grated potatoes, eggs, cream, and rye flour, baked until golden and topped with tomatoes and mozzarella.
Crispy on the outside, soft on the inside, and finished with melted cheese — it’s an easy oven-baked alternative to traditional pizza using everyday ingredients.
Perfect for dinner, lunch, or a cozy family meal.

Ingredients
Potato Base
5–6 medium potatoes, grated (coarse grater)
Water (for soaking)
1 onion, finely chopped
1 carrot, grated
Olive oil (for frying + batter)
Salt
Black pepper
Batter
3 eggs
200 ml 10% cream
70 g rye flour
3 tbsp olive oil
Topping
1–2 tomatoes, sliced into rounds
100 g mozzarella cheese, grated
Fresh parsley, finely chopped

Step-by-Step Recipe
Grate the potatoes using a coarse grater.
Cover the potatoes with water (about 1.5–2 liters) and set aside.
Heat olive oil in a pan and sauté the chopped onion until soft.
Add the grated carrot and cook together until lightly golden.
Return to the potatoes, drain all the water and squeeze lightly if needed.
Add the cooked onion and carrot mixture to the potatoes.
In a separate bowl, whisk together the eggs, cream, and rye flour.
Pour the mixture into the potato base and mix well.
Season with salt and black pepper.
Add 3 tablespoons of olive oil and mix again.
Grease a baking dish and transfer the mixture into it.
Spread evenly into a 3–4 cm thick layer.
Bake at 180°C / 360°F for 30 minutes.
Slice the tomatoes and grate the mozzarella cheese.
Remove the baked potato base from the oven.
Arrange tomato slices on top and sprinkle with mozzarella cheese.
Return to the oven and bake for another 10 minutes, until the cheese melts.
Transfer to a serving plate and finish with fresh parsley.

00:00 - Intro
00:15 - Preparing the Potatoes
01:13 - Frying the Onions and Carrots
04:26 - Egg Mixture
05:39 - Mixing the Dough
07:45 - Decorating the Pizza with Tomatoes and Mozzarella
09:14 - Bon Appetit :)

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