Potato and Vegetable Bake Recipe

Ingredients

Serve 6

• 1 large red onion, thinly sliced

• 3 tbsp extra-virgin olive oil

• 1 lb/500 g raw mixed vegetables

• salt to taste

• 1 lb/500 g potatoes, peeled and cut into thin sticks

• 2 eggs, lightly beaten

• 2/3 cup/80 g freshly grated Parmesan cheese

• 3 sprigs marjoram, finely chopped

• 1 tbsp butter, cut up

Method:

1. Preheat the oven to 400°F/200°C/gas 6. Line an 8-inch (20-cm) spring form pan with waxed paper.

2. Sauté the onion in the oil in a large frying pan over medium heat until translucent. Add the mixed vegetables and season with salt. Sauté over high heat for 5 minutes.

3. Cover and cook over low heat for 10 minutes more. Blanch the potatoes in salted, boiling water for 1 minute. Drain and pat dry with paper towels.

4. Use two-thirds of the potatoes to line the bottom and sides of the prepared pan, making a kind of "shell".

5. Mix the vegetables with the beaten eggs, Parmesan, marjoram, and a pinch of salt.

6. Spoon the mixture into the potato shell and cover with the remaining potatoes. Dot with the butter.

7. Bake for 50-60 minutes, or until lightly browned. Serve warm.