POTATO PIE

POTATO PIE

Serves two as a main course or four as an accompaniment.

4 large potatoes

2 purple onions

1 yellow pepper

3 eggs

A glug of milk

Mature cheddar cheese

Sea salt & black pepper to season.

1 teaspoon of olive oil or chilli oil

I used an 8” square dish, but you can alter the ingredients to suit the size of your dish.

• In a frying pan, drizzle the oil and heat on a medium heat. Cut into thin slices the onion & pepper and add to the frying pan and gently cook until soft. Season lightly.

• The potatoes should be boiled and best left overnight in a fridge to firm up. Cut potatoes into reasonably thick slices. Place one layer of sliced potato onto the bottom of the dish.

• When the onions and peppers are soft, layer over the top of the potatoes, add grated cheese over the top and season lightly. Add the rest of the potato slices over the top of the cheese.

• In a bowl, mix three eggs and a glug of milk and beat together. Season. (As if you were preparing scrambled eggs.)

• Pour the egg mixture over the layered potatoes – the mixture should reach the top layer but not cover. Firm the potatoes down into the mixture with the back of a fork. (You don’t need to be heavy handed here, as you don’t want to mash up the potatoes!) Add as much grated cheese as you like.

• Bake in the oven for 30 minutes at a medium heat, (250) or until the cheese is golden brown.

P.S. You could add bacon, stronger onions and red or green peppers if you want.

P.P.S. The image above may not be the most appetising of pictures but believe me, this dish is scrummy!