Prepare the potatoes: Peel and slice the potatoes into thin rounds. Boil in salted water for 8–10 minutes until tender but not mushy. Drain and let cool slightly.
Cook the sausage and onions: Slice the hunting sausages into rounds. Fry in a skillet until browned, then add the chopped spring onions and cook until softened.
Mix the eggs and cream: In a bowl, whisk together the eggs, sour cream, salt, and black pepper. Stir in half of the grated Parmesan.
Assemble the bake: Preheat oven to 180°C (350°F). Grease a baking dish. Layer half of the potatoes on the bottom, add the sausage-onion mixture and diced tomato, then pour the egg mixture over. Top with the remaining potato slices.
Top with cheese: Sprinkle the rest of the Parmesan evenly over the dish.
Bake: Bake uncovered for 30–35 minutes, until golden on top and set in the middle.
Serving and Storage Tips
