Instructions

1. Peel the potatoes, cut them coarsely, and blend them until they are chopped into small pieces. Transfer to a large bowl.
   
2. In a small bowl, combine the eggs and cream, add salt and pepper, and mix. Add the mixture to the potatoes and stir well.
   
3. Preheat the oven to 180°C/350°F (160°C/320°F for a ventilated oven).
   
4. Place half of the potato mixture in a baking dish, removing any excess liquid.
   
5. Chop the onion and spread it over the potatoes.
   
6. Chop the tomatoes, reserving a few slices for decoration. Drain the chopped tomatoes and layer them over the onion.
   
7. Add the remaining potato mixture to the dish, decorate with the tomato slices, and bake for 50 minutes (40-45 minutes in a ventilated oven).
   
8. Finally, sprinkle the casserole with cheese and bake for an additional 5-10 minutes under the grill.