This recipe for Racot crumpli (Baked potatoes and eggs), by Carmela Abraham, is from Ema's Jewish Transylvanian Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 potatoes 3 hard boiled eggs margarine salt pepper paprika shredded mozarella
Boil potatoes and eggs. Peel and cut in slices. Grease a baking dish (pyrex) with margarine, arrange a layer of potatoes and egg slices, sprinkle salt, pepper, paprika, shredded mozarella and a little margarine. Repeat with a second and a third layer. Bake until golden brown and crispy at edges.
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