lunch
or tea
Serves 4-6
Ingredients
200g new potatoes, cubed
1-2 tbsps olive oil
1 large fennel bulb, finely sliced
1 medium onion, finely sliced
2 cloves garlic, finely chopped
2 roasted red peppers (from a jar) cut into pieces
6 green olives, sliced
5 free-range eggs
2 tbsps parsley, finely chopped
1/4 tsp smoked paprika
salt and black pepper to taste
Method
1.
Preheat oven to Gas Mark 5/190 C/ 375 F.
2. Line an 18cm ceramic flan dish with baking parchment.
3. Parboil potatoes for 10 minutes, then drain and dry thoroughly.
4. Heat 1 tbsp of oil in a large frying pan and saute the fennel
and onion for 10-15 minutes until golden.
5. Add the garlic and potatoes and cook for a further 5 minutes.
Remove from heat and mix in the pepper and olives.
6. In a large bowl lightly beat the eggs with the parsley and paprika,
season if desired. Mix in the fennel and potato mixture and turn
into the flan dish.
7. Bake for 25-30 minutes until set.
8. Allow to cool for a few minutes then lift out using the baking
parchment, cut into wedges and serve hot or cold..
© The
Vegetarian Society 2005 |
