SERVES 4

Ingredients

700g potatoes

6 large eggs

1 garlic clove

2 red peppers

1 teaspoon mixed herbs

1 large courgette

140g frozen peas

200g feta cheese

3 spring onions

150ml milk

1 tablespoon oil

Butter for greasing (optional)

Swaps

Swap courgette for broccoli, asparagus, spinach.

Add in ham/bacon/chorizo

Swap feta cheese for cheddar or goats cheese.

Method

1. Put the potatoes in a pan of cold water and bring it to the boil. Turn down to a simmer and cook for 15 mins.
2. Trim out the stalk from the peppers, remove the seeds and cut into wide strips. Slice the courgette into long strips.
3. Heat 1 tbsp of oil in a frying pan and lightly cook the courgettes on both sides. Remove from the heat. Cook the peppers in the same pan until they are tender and have a little bit of colour.
4. When the potatoes are cooked, drain them and return to the pan covered in cold water to cool.
5. Turn oven on to 160^o
6. Crack the eggs into a large bowl. Add 150ml of milk and whisk well with a fork.
7. Trim and slice the spring onions. Slice or crush the garlic and add both to the egg mix.
8. Once cooled, thinly slice potatoes. Crumble the feta into a small plate using your hands or a knife.
9. Line the dish/cake tin with butter or greaseproof paper and layer up the veg, starting with a layer of potato, then courgette, followed by peas and feta, then potato, peppers, peas and feta before topping with a final layer of potato.
10. Pour over the egg mix. Then using your hands, press down to disperse the egg mix. Put in the oven for 1 hour until the egg is cooked through.