30 ml olive oil
4 large potatoes, thinly sliced
15 ml olive oil
1 leek, chopped
1 zucchini, grated
1 each red & green bell pepper, sliced
1 carrot, coarsely grated
30 ml fresh parsley, chopped
225 g cream cheese, softened (regular not light)
50 ml sharp cheddar cheese, grated
2 eggs, beaten
– salt & pepper to taste –
In a large skillet; heat 2 tablespoons (30 ml) olive oil. Add potato slices in batches and cook over medium heat until softened and browned. Drain thoroughly on paper towels. Make a layer, overlapping, in a 8 inch (20.5 cm) springform pan.
In another skillet; heat remaining olive oil. Add leek and saute over low heat for 3 to 4 minutes until softened, reserving some leek for garnish. Add zucchini, red peppers, green peppers, carrot and parsley. Cook until soft over low heat, about 5 to 7 minutes.
Meanwhile, in a medium bowl; beat cream cheese, cheddar cheese and eggs together. Add vegetables to cheese mixture. Season with salt and pepper. Spoon cheese mixture onto potato base.
Bake in preheated 375 F (190 C) oven for 20 to 25 minutes until cake is set. Remove from pan, garnish with leek and serve.
Serves 4