Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F Bake or microwave potato until tender. Cool. Cut into 1/4" pieces. Set aside. | 2. Soak matzo in water for 3 minutes. Remove carefully and drain on paper towels. In a large skillet, cook and stir leeks in hot butter until tender but not browned. Add scallions. Cook 1 minute. Stir in tarragon, salt and pepper. Cool. | 3. Stir ricotta and Parmigiano-Reggiano cheeses into the leek mixture until thoroughly combined. | 4. Coat a 9" x 9" pan with cooking spray. In a large, flat container with sides, whisk eggs. Dip 1 1/2 matzo into the egg, coating both sides. Place the matzo into the bottom of the pan. Spread 1 cup swiss (or emmenthal) cheese over the top. Top with potato then the leek-cheese mixture. Cover with a second layer of egg-coated matzo. Top with remaining swiss (emmenthal) cheese. Bake for 35 minutes or until filling is bubbling. Cool 5 minutes before cutting into serving squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	1			-	-	-	-
plain matzo	3			-	-	-	-
leek	4		chopped	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
scallion	4		sliced	32.0	7.34	1.83	0.19
tarragon leaf	1/2	teaspoon	dried	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
part ricotta cheese	1	cup	part-skim	342.24	12.7472	28.2472	19.6168
parmesan cheese	1/4		grated	74.0	8.0	8.0	1.0
swiss cheese	8	ounces	grated	891.324	3.2659	61.1453	70.2853
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.