John Myers
Ingredients for 3 servings:
- 4 medium-sized potatoes, mostly waxy
- 1 m.-sized onion(s)
- 1 stalk(s) leek
- 1 bell pepper(s), red
- 1 small zucchini
- 2 tomatoes
- 3 eggs
- 1 cup crème fraîche
- 50 ml milk
- 150 g cheese, (Gouda) grated, or of your choice
- Worcestershire sauce
- Tabasco
- salt and pepper
- Herbs (Herbs of Provence)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
delicious, vegetarian and simple
First, fry the sliced potatoes in a pan with a little olive oil until lightly browned. Place them in a baking dish so that they cover the entire bottom. Add a little salt and pepper to the potatoes if necessary, as otherwise the dish could be too bland. Next, cut all the vegetables into small cubes, or slice the leek, and fry them in a little olive oil, then season with Tabasco, salt, pepper, and Provençal herbs. Place the vegetable mixture on top of the potatoes in the baking dish. Finally, mix the eggs with the crème fraîche and milk. Season generously with salt, pepper, Worcestershire sauce, and Provençal herbs. Then pour the mixture over the vegetables and potatoes and sprinkle with the cheese. Bake in the oven at 190°C (top/bottom heat) for about 25-30 minutes, until the cheese is a nice golden brown.
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