Potato and Black Olive Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 cups waxy potatoes
- 2 ⅔ cups Broccoli
- 3 Tomatoes (quartered, deseeded and chopped)
- 2 scallions (chopped into fine rings)
- 2 cloves garlic cloves (finely chopped)
- 0.333 cup pitted black olives (roughly chopped)
- 2 Tbsps olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 ⅛ cups Yogurt
- 2 eggs
- ½ cup grated Emmentaler cheese
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Boil the potatoes for around 25 minutes until cooked through. Drain, let steam dry and chop into slices.
3.
Blanch the broccoli florets in salted water for around 3 minutes until al dente, drain, refresh and drain again.
4.
Mix together the tomatoes, scallions, garlic, olives, oregano and thyme and season with salt and pepper.
5.
Grease the ovenproof dish with 1 tsp olive oil.
6.
Lay the potato slices and broccoli florets in the dish in overlapping layers.
7.
Beat the yoghurt with the eggs and pour over the potatoes.
8.
Spread the vegetable mixture over the potatoes, scatter with cheese and bake for around 30 minutes.
