Potato, Parmesan and red pepper cake

Serves: 4
Course: Main Course
Cooking Time: 1 hr 20 mins
  • 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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford