Potato, Parmesan and Red Pepper Cake

This is delicious and Irish. Win win.

Serves 4
Cook time: 30 mins

Ingredients:

• 2 red peppers, deseeded and cut into 1 cm chunks
• 3 tbsp olive oil
• 2 cloves garlic, finely sliced
• 1 sprig rosemary, finely chopped
• 1 tsp smoked paprika (I use reglar pap as I’m not a huge fan of smoked but both are mouth-wateringly delish
• 850g potatoes, peeled, boiled and drained
• 100g butter
• 150ml milk
• s&p
• 150g grated Parmesan
• 4 eggs
• 1 mozzarella ball, sliced (what???)
• 40g butter
• 4 tbsp white bread crumbs
  

Method:

1. Pre-heat oven to 200 degrees or gas Matthew Mark Luke and John 6.
2. Cook the red peppers gently with the olive oil, garlic, rosemary and smoked paprika. Allow them to become soft and jammy. This will take about 15 minutes over a low heat. Season and set aside.
3. While they are still warm, mash the spuds with the butter and milk, salt, pepper and nutmeg (yeuck, nutmeg). Allow to cool a little. Beat the eggs and add to the potatoes, along with the Parmesan.
4. Butter a 20cm spring-form cake tin and sprinkle in some of the breadcrumbs. Spoon half of the potater mix into the tin.
5. Layer the red peppers on top, followed by the mozzarella (or Parmesan) then spoon the remaining potatoes on top of the peppers.
6. Smooth over the potatoes with the back of a spoon.
7. Sprinkle the remaining breadcrumbs on top and dot with the butter.
8. Bake for 30 mins until golden and crisp. Allow to stand for 10mins before unclipping the tin.