How to make
First prepare the tomato sauce by peeling and chopping the tomatoes, onion and pepper. Place them in olive oil heated over moderate heat and cook for about 10 minutes.
Season with salt, sugar and basil and if you wish, you can also add some cayenne pepper. Cook for a few more minutes until the sauce is fully cooked.
Peel and cut the potatoes and salami into slices (about 1/2 cm). Finely chop the spring onions.
Sprinkle the bottom of a suitable baking pan with a little olive oil and arrange a layer of potatoes on top of which you can sprinkle a little salt and black pepper. Arrange the salami and spread most of the spring onions and half of the Emmental cheese on top. Add another layer of potatoes, olive oil, onion, salt and black pepper and pour it over the tomato sauce.
Pour 1/2 cup of water and wrap with aluminum foil. Place it in an oven heated to 420°F (215°C) for 20-25 minutes, then remove the foil and bake until the water evaporates. Remove it from the oven.
Beat the eggs with a little salt and the milk and yogurt. Pour the casserole and place it back into the oven at the same temperature until an appetizing slightly golden crust is obtained.
Sprinkle with the other half of the emmental and bake for another 3-4 minutes.
Serve it sprinkled with the remaining spring onions.
Enjoy your meal!
The Potato Casserole with Cervelat Salami is ready.
