3 lg Potatoes
1 Capsicum
1/2 c Grated cheese
1/2 c Bread crumbs
1/2 c Milk
1 Red chilli crushed
2 ts Butter
1 tb Plain flour
The potatoes will turn out best if boiled and refrigerated overnight before
using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds
Heat a thick nonstick pan about 5″ diameter.
Meanwhile mix cheese, milk, crumbs, flour and chilli.
If mixture feels thin, add some more bread crumbs.
Add salt to taste. Apply 1 teaspoon on bottom of pan.
Arrange potatoes to cover the pan. Top with capsicum.
Pour the mixture all over evenly. Level to cover all the potatoes.
Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden
brown.
Flip over very carefully with a wide sharp spatula, and roast the other
side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes
Makes for: 3
Yields
1 servings