Cook the rice in
plenty of boiling salted water until tender. Drain,
rinse with cold water and drain again thoroughly.
Mix in the eggs and half the cheese. Press into the
base and sides of a large 25cm/10 in flan dish. Bake
in the oven at 230°C/450°F/gas mark 8 for 12-15
minutes until set and golden.
Meanwhile, cook the
onion, meat and garlic in a saucepan, stirring until
all the grains of meat are brown and separate.
Stir
in the tomato puree, passata, chili and oregano and
simmer until thick, stirring occasionally for about
6 minutes. Season to taste.
Spoon into the cooked
flan. Arrange the tomato slices on top and sprinkle
with the remaining cheese.
Return to the oven at the
same temperature and cook for a further 10-15
minutes or until the top is bubbling and golden.
Serve hot, garnished with the olives.