Mediterranean Vegetable and Cheese Potato Cake

Ingredients:

• • 5 eggs
  • Salt – to taste

 

• • 220 g flour
  • 100 ml milk
  • 5 potatoes (medium-sized)

 

• • 5 g baking powder
  • 100 g feta cheese
  • 40 g butter (softened)

 

• • 30 ml olive oil
  • Fresh spring onions – finely chopped (a few sprigs)
  • A bunch of fresh parsley – chopped

 

• • 40 g olives – pitted and chopped
  • 2 cloves of garlic – minced
  • 1 red pepper – chopped

 

• • 1 yellow pepper – chopped
  • 1 onion – finely chopped
  • 50 g mozzarella cheese – grated

 

• Baking dish (20cm in diameter)

Step-by-Step Instructions:

Step 1: Prepare the Potatoes

• • Start by peeling and boiling the potatoes until they are tender. This should take around 15-20 minutes, depending on the size of the potatoes. Drain the boiled potatoes and set them aside to cool slightly. Once cooled, mash them using a potato masher or fork until they are smooth but still have a bit of texture.

Step 2: Prepare the Vegetable Mixture

• • While the potatoes are cooking, heat 30 ml of olive oil in a large skillet over medium heat. Add the chopped onion, red pepper, yellow pepper, and minced garlic to the skillet. Sauté the vegetables for about 5-7 minutes, until they soften and begin to caramelize slightly.
  • Once the vegetables are soft and aromatic, remove the skillet from the heat. Stir in the finely chopped fresh spring onions, chopped parsley, and chopped olives. Set this mixture aside to cool slightly.

Step 3: Make the Batter

• • In a large bowl, whisk together the 5 eggs and 100 ml of milk until well combined. Add a pinch of salt to taste.
  • Gradually sift in the 220 g of flour and 5 g of baking powder, whisking continuously to avoid lumps. The batter should be smooth and slightly thick.

Step 4: Combine Ingredients

• • Now, fold the mashed potatoes into the egg and flour mixture until well incorporated. The mixture should resemble a thick, pancake-like batter.
  • Gently stir in the sautéed vegetable mixture, mixing until all the ingredients are evenly distributed.

 

• Crumble the feta cheese into the mixture and fold it in gently, ensuring you don’t over-mix so that the feta retains its crumbly texture.
• Finally, add the grated mozzarella cheese to the batter and mix lightly.

Step 5: Prepare the Baking Dish

 

• • Preheat your oven to 180°C (350°F).
  • Grease a 20 cm baking dish with the softened butter. This helps to prevent the potato cake from sticking and also adds richness to the base of the cake.
  • Pour the potato, vegetable, and cheese mixture into the prepared baking dish. Smooth the top with a spatula to create an even layer.

Step 6: Bake the Potato Cake

• • Place the dish into the preheated oven and bake for 40-45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
  • During the last 5-10 minutes of baking, you can increase the oven temperature slightly to achieve a crispy golden top, but watch it carefully to prevent burning.

Step 7: Serve

• • Once the potato cake is fully baked, remove it from the oven and allow it to cool for about 10 minutes before slicing. This helps the cake set and makes it easier to cut into clean slices.
  • Garnish with extra parsley or spring onions if desired, and serve warm as a main dish or side.

 

Cooking Tips:

• • Cheese Options: Feel free to substitute the feta and mozzarella with other cheeses like goat cheese or cheddar, depending on your taste preferences.
  • Add Proteins: For a non-vegetarian version, you can add small pieces of cooked bacon or ham to the mixture for extra flavor.
  • Herbs: You can experiment with herbs like dill or thyme to give the dish an even more Mediterranean touch.

 

• Extra Vegetables: If you have other vegetables like zucchini or cherry tomatoes, you can add them to the mix for added flavor and texture.
• Skillet Cooking: If you don’t have an oven, you can try cooking the potato cake on the stovetop in a heavy-bottomed skillet. Cover it and cook on low heat until the edges are crispy, then carefully flip it over to cook the other side.

Storage:

• • Refrigeration: The potato cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave or warm it in the oven for 5-10 minutes at 180°C (350°F).

 

• Freezing: You can freeze slices of the cake in individual portions by wrapping them in plastic wrap and placing them in a freezer-safe container. They will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (Per Serving):

• • Calories: 250-300 kcal
  • Protein: 10-12 g

 

• • Fat: 12-15 g
  • Carbohydrates: 28-32 g
  • Fiber: 3-4 g

 

• Sodium: 400-500 mg
• Calcium: 150-200 mg