Cheese and Potato Pie

 

Ingredients

 

Serve 4-6

• 3 lb/1.5 kg baking/floury potatoes

• 3 large eggs, lightly beaten

• 7 oz/200 g Provolone (or Cheddar) cheese, cut into small cubes

• scant 1/2 cup/50g freshly grated Parmesan cheese

• 2 tbsp finely chopped parsley

• salt and freshly ground black pepper to taste

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Method:

1. Cook the potatoes in a large pot of salted, boiling water for about 20 minutes, or until tender. Drain and mash in a large bowl.

2. Mix in the eggs, Provolone, Parmesan, and parsley. Season with salt and pepper.

3. Lightly oil a large nonstick frying pan and place over medium heat. When the pan is hot, spread the potato mixture in the pan in an even layer, about 1 inch (2.5 cm) thick. Level with the back of a spoon.

4. Cook for about 5 minutes, or until golden and crispy underneath.

5. Turn the cake over by turning it out onto a plate and then sliding it back into the pan.

6. Cook on the other side for about 5 minutes, or until golden. Serve hot.