Ingredients
- 2 red peppers, deseeded and cut into 1cm chunks
- 3 tbsp olive oil
- 2 cloves garlic, finely sliced
- 1 sprig rosemary, finely chopped
- 1 tsp smoked paprika
- 850g potatoes, peeled, boiled and drained
- 100g butter
- 150ml milk
- Salt and pepper
- Pinch of nutmeg
- 150g freshly grated Parmesan
- 4 eggs
- 1 mozzarella ball, sliced
- For the base and the top:
- 40g butter
- 4 tbsp white breadcrumbs
1 Pre-heat your oven to 200 degrees, or equivalent.
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 potatoes with the butter and milk, salt, pepper and 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 over half the potato mixture into the tin.
5 Layer the red peppers on top, followed by the mozzarella, 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 minutes, until golden and crisp. Allow to stand for 10 minutes before unclipping the tin.
