|
Ingredients:
For the base
2 tbsp vegetable oil
4 large potatoes, thinly sliced
For the topping
1 tbsp vegetable oil
1 leek, chopped
1 red pepper, chopped
1 green pepper, chopped
1 courgette, diced
1 carrot, grated
2 tsp fresh parsley
225g/8 oz full fat soft cheese
25 g/ 1 oz matture cheese
2 eggs, beaten
* Grease a 20 cm cake tin.
* To make the base heat the oil in afrying pan. Cook the potatoes in batches over a meduim heat until soft. Drain on paper towels and arrange in the base of the tin.
* To make the topping, heat the oil in a separate frying pan and fry the leek over a low heat for 4 minutes until soft.
* Add the courgette, peppers, carrot and parsley to the pan and cook over a low heat for 5-7 minutes.
* Meanwhile beat the cheeses and eggs in a bowl. Stir in the vegetables and season to taste with salt and pepper. Spoon the mixture onto the potato base.
* Cook in a hot oven gas mark 5, for 20-30 minutes until the cake is set.
* Remove the cake from the tin and serve with a green salad.
| 
