Directions:
Boil the Potatoes and Peas:
Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
Add the sliced potatoes and cook for about 10 minutes until just tender.
In the last 5 minutes of cooking, add the peas to the pot. Drain and set aside.
Sauté the Onion and Spices:
In a large skillet, heat the virgin olive oil over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon turmeric. Cook for another minute until fragrant.
Combine Ingredients:
In a large mixing bowl, combine the boiled potatoes, peas, and sautéed onion mixture.
Add 2 tablespoons chopped parsley and 1/4 cup water to the bowl. Mix gently to combine.
Add Eggs:
Pour the beaten eggs into the potato and pea mixture.
Season with an additional 1 teaspoon salt and 1/2 teaspoon black pepper.
Stir until all ingredients are well incorporated.
See also Coconut Cheese Bites Recipe
Assemble the Bake:
Preheat your oven to 180°C (350°F).
Grease a baking dish with a little olive oil or butter.
Spread the potato and pea mixture evenly in the dish.
Arrange the sliced tomatoes on top of the mixture.
Sprinkle shredded cheese evenly over the tomatoes.
If using, add grated Parmesan cheese for an extra savory topping.
Bake the Dish:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Garnish and Serve:
Garnish with additional chopped parsley or chives if desired.
Serve warm and enjoy!
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