INGREDIENTS:
2 MEDIUM POTATOES, THINLY SLICED
1 TBSP OLIVE OIL
1 MEDIUM RED ONION, THINLY SLICED
3 CLOVES GARLIC CRUSHED
1 MEDIUM GREEN PEPPER, THINLY SLICED
1 MEDIUM RED PEPPER, THINLY SLICED
2 RED CHILLIES, THINLY SLICED
1 GREEN CHILLI, FINELY CHOPPED
185 G GRATED CHEDDER CHEESE (OPTIONAL)
5 EGGS, BEATEN LIGHTLY
250 ML CREAM
2 TBSP FINELY CHOPPED CORIANDER

• Grease a deep 20cm-round cake tin; line base with greaseproof paper. Set oven to a moderate heat.
• Boil or steam potato until just tender, drain and cool.
• Heat oil in a large saucepan, cook onion and garlic until onion is just soft. Remove from pan.
• Add peppers and cook until just tender. Repeat with chillies.
• Layer potato, onion mixture, peppers, and chillies in prepared pan, sprinkling cheese between layers if using. Pour combined egg, cream and coriander over the top and bake uncovered for 1 hour.
• Stand in pan for 10 minutes before cutting