POTATO, CAPSICUM AND PEA ZUCCHINI SLICE
SERVES 15 PREP 20 MINUTES (PLUS 15 MINUTES
STANDING) COOK 50 MINUTES
500g sebago potatoes, peeled, cut into 2.5cm pieces ½ cup extra virgin olive oil 100g sliced Hungarian salami, chopped 2 garlic cloves, crushed 2 red capsicum, cut into 2cm pieces 3 zucchini, grated ½ cup frozen peas 3 green onions, chopped ¹⁄³ cup roughly chopped fresh flat-leaf parsley 2 cups grated tasty cheese ¹⁄³ cup grated parmesan 1½ cups self-raising flour 8 eggs ½ cup milk
1 Preheat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2 Place potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 2 minutes. Set aside to cool. 3 Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add salami. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook for 1 minute or until fragrant. Set aside to cool. 4 Place cooled potato and salami in a large bowl. Add capsicum, zucchini, peas, onion, parsley, 1½ cups tasty cheese, parmesan and flour. Mix well to combine. 5 Whisk eggs, remaining oil and milk together in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining tasty cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold. NUTRITION: (per serve) 1187kj; 18.1g fat; 6.5g sat fat; 12.8g protein; 16.2g carbs; 2.4g fibre; 134mg chol; 381mg sodium.