Cook the potatoes in a little salted water until tender, or optionally steam them over water. After the potatoes are cooked, they are peeled and then mashed. Now mix the potatoes with the egg yolk and the spices. Now season the mixture and form into small balls. These are placed on a greased baking tray. It is important to make an indentation in the surface of the balls with a wooden spoon. Now melt the light butter and brush the potato pralines with it. Then fill the tomato concassA#e into the indentation of the pralines and sprinkle the whole with the Emmentaler. Bake at 180 °C for about 12 minutes.
Note: Tomato concassA#e = peeled tomatoes, freed from seeds and vaginae, roughly cut into cubes.
Tip: Stock up on high-quality spices – it pays off!
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