Baked Tart with Grated Chicken Breast, Potatoes, and Mozzarella

Ingredients

• 1 chicken breast (wrapped in parchment paper and frozen before grating; approximately 250 g)
• 60 g processed cheese (grated)
• 1 red onion (thinly sliced; approximately 110 g)
• 3 potatoes (peeled and grated; approximately 450 g)
• 150 g mozzarella (grated)
• 1 egg (for the chicken mixture)
• 1 g oregano
• 6 g coarse salt (for crushing the pepper)
• 4 g black peppercorns (crushed or ground)
• 1 g black pepper (ground)
• 1 g salt (for the mixture)
• 1 egg (for the additional sauce)
• 150 ml oil (probably for preparing the sauce; use a small additional amount for the pan if needed)
• 10 g sugar (for the sauce)
• 1 g salt (for the sauce)
• 10 ml vinegar (for the sauce)
• 10 g mustard (for the base sauce)
• 1 onion (finely chopped for the sauce; approximately 100 g)
• 1 pickled cucumber (finely chopped; approximately 70 g)
• 25 g mustard (for finishing the sauce)
• 1 g sweet paprika (for the sauce)
• 1 g garlic powder (for the sauce)

Steps

1. 1

   Wrap the chicken breast in parchment paper and place it in the freezer. Freeze until completely firm; this will make it easier to grate the meat later.

2. 2

   Grate the frozen chicken breast using the large holes of a box grater and transfer it to a large bowl.

3. 3

   Add the grated processed cheese, thinly sliced red onion, grated potatoes, mozzarella, one egg, oregano, coarse salt, peppercorns or freshly ground black pepper, the additional black pepper, and salt.

4. 4

   Mix the ingredients thoroughly until the chicken, potatoes, cheeses, and egg form an even, moist mixture.

5. 5

   Heat a large nonstick pan and grease it with vegetable oil. Use only enough to coat the bottom, as the full 150 ml listed among the additional ingredients is most likely intended for the sauce.

6. 6

   Transfer the mixture to the hot pan and spread it into an even layer. Cover the pan with a lid.

7. 7

   Fry covered for approximately 25 minutes over low or medium-low heat, until the bottom is set and golden and the chicken and potatoes are cooked through. If the top remains very raw, cook for a little longer over lower heat.

8. 8

   Carefully flip the tart, using a large plate or lid to assist. Fry uncovered or with the lid loosely placed on top for approximately 15 minutes more, until the second side is golden and the center is completely set.

9. 9

   Optionally prepare the sauce: place the egg, oil, sugar, salt, vinegar, and 10 g of mustard in a tall container. Blend with an immersion blender, starting at the bottom and gradually moving upward, until a thick emulsified sauce forms.

10. 10

    Add the chopped onion, finely diced pickled cucumber, the remaining 25 g of mustard, sweet paprika, and garlic powder to the sauce. Mix and serve the sauce alongside the hot tart.

11. 11

    Cut the tart into portions and serve immediately, while the cheeses are still stretchy and the edges are crisp.

Notes

The description lists the sauce ingredients, but the recording does not include instructions for preparing it; the sauce preparation method has been supplemented approximately. Before serving, make sure the center of the tart has reached at least 74°C, as it contains raw chicken and egg. The sauce ingredients may be omitted, and the tart can be served without an accompaniment.

Nutrition per serving

• main course
• chicken
• potatoes
• fried
• pan
• cheesy
• hearty
• with sauce