Ingredients
675 g / 11/2 lb waxy potatoes 450 g / 1 lb
broccoli florets
3 tomatoes, quartered, deseeded and chopped
2 scallions (spring onions), chopped into fine rings
2 garlic cloves, finely chopped 50 g / 1/2 cup
pitted black olives, roughly chopped
1/2 tsp dried oregano 1/2 tsp dried thyme 2 tbsp olive oil
250 ml / 1 cup yogurt 2 eggs
50 g /1/2 cup grated Emmental cheese Salt and
freshly ground pepper
Method : Prep and cook time: 1 hour
10 min
1
Preheat the oven to 180C (375F / Gas
Mark 5).
2
Boil the potatoes for about 25
minutes until cooked through. Drain, let steam dry and chop into slices.
3
Blanch the broccoli florets in
salted water for about 3 minutes until al dente. Drain, refresh and drain
again.
4
Mix together the tomatoes, scallions
(spring onions), garlic, olives, oregano and thyme and season with salt and
pepper.
5
Grease an ovenproof dish with 1 tsp
olive oil.
6
Lay the potato slices and broccoli
florets in the dish in overlapping layers.
7
Beat the yogurt with the eggs and
pour over the potatoes.
8
Spread the vegetable mixture over
the potatoes, scatter with cheese and bake for about 30 minutes.