POTATO, TOMATO AND COURGETTE

Yields6 Servings
 1.5kg potatoes, peeled and thickly sliced
 3 tbsp olive oil plus extra for drizzling
 1 bunch spring onions, trimmed and finely sliced
 5 courgettes – about 600g – thinly sliced
 4 large eggs beaten with 2 tbsp milk
 1 tbsp fresh mint chopped
 10 g fresh parsley, chopped
 500 ml roasted tomato sauce
 400 g feta cheese with garlic
 Salt and freshly ground black pepper
1

Line a 24cm springform baking tin, with greased kitchen foil

2

Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes, until just tender, drain in a colander; it doesn’t matter if some slices break but do try to keep most whole

3

Heat the oil in a large frying pan over a medium heat and saute the spring onions for 2-3 minutes; add the courgettes, turn them in the oil and sprinkle with a little salt; let them cook for about 6-8 minutes, stirring occasionally; do not let them brown; remove from the pan and set aside to cool on kitchen paper; add them to the eggs together with the herbs and some seasoning

4

Preheat the oven to 190C/Gas5; use a third of the potatoes to make a layer in the bottom of the baking tin, then spread over half of the tomato sauce, then half the egg and courgette mixture, then half the feta; repeat the layering process, finishing with a layer of potatoes; drizzle over a little oil, then cover with foil and push down to make sure the cake is compact; place on a rimmed baking sheet and bake for 40 minutes

5

Uncover, turn the heat up to 200C/Gas6 and cook for another 30 minutes or so, until browned and bubbling; let it stand for 10 minutes, or so before turning out and cutting into slices

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