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|Mon, 05-28-2007 - 7:49am|
2 T. olive oil
4 large potatoes, thinly sliced
1 T. olive oil
1 zucchini, grated
1 each green and red pepper, sliced
1 carrot, grated
2 T. parsley
8 oz. cream cheese, softened
1/4 c. sharp cheddar cheese, grated
2 eggs, beaten
salt and pepper to taste
In a large skillet; heat 2 tablespoons (30 ml) olive oil. Add potato slices in batches and cook over medium heat until softened and browned. Drain thoroughly on paper towels. Make a layer, overlapping, in a 8 inch (20.5 cm) springform pan.
In another skillet; heat remaining olive oil. Add zucchini, red peppers, green peppers, carrot and parsley. Cook until soft over low heat, about 5 to 7 minutes.
Meanwhile, in a medium bowl; beat cream cheese, cheddar cheese and eggs together. Add vegetables to cheese mixture. Season with salt and pepper. Spoon cheese mixture onto potato base.
Bake in preheated 375 F (190 C) oven for 20 to 25 minutes until cake is set. Remove from pan and serve.