Ingredients
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Base
3 medium potatoes, peeled and grated
1/2 cup plain flour
3 eggs, beaten
1 tablespoon grated parmesan cheese
2 tablespoons freshly chopped parsley
fresh ground pepper
Topping
1 tablespoon olive oil
1 cup sliced portabella mushroom
1 italian eggplant, sliced thinly
1 zucchini, sliced thinly
1 red bell pepper, sliced thinly
1 vidalia onion, sliced finely
1/4 cup semi sun-dried tomato, chopped
1 1 cup monterey jack cheese or 1 cup pizza cheese
1/2 cup feta cheese, crumbled
1/3 cup sliced kalamata olive
1/4 cup freshly chopped basil
Preparation
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Heat oven to 375 deg.
F.
Lightly oil a flan or quiche dish.
Squeeze excess juice from grated potatoes and combine with flour in a bowl.
Add eggs, Parmesan cheese, parsley, and pepper to taste, and mix in well.
Press potato mixture into prepared dish, and bake in pre-heated oven for 15 to 20 minutes, until egg has started to set.
Meanwhile, heat olive oil in a pan and lightly saute mushrooms, eggplant, zucchini, red pepper and onion.
Remove pizza base from oven, and top with eggplant mixture, followed by remaining ingredients.
Place in oven for a further 15 to 20 minutes, or until potato base is set and the topping is golden.
Serve with a freshly tossed, green salad.
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