POTATO FLAN WITH MUSHROOMS AND PEPPERS

vegetarian & gluten free

This makes a delicious change to the usual soggy-bottomed flans as it uses mashed potatoes in place of the pastry.

 

Serves 2

  • 500g (1 lb) potatoes, peeled and cubed
  • knob of butter
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1 red pepper, diced
  • 1 small onion, chopped
  • 125g (4 oz) mushrooms, thickly sliced
  • 150 ml (4 pint) milk
  • 1 egg
  • 60g (2 oz) Cheddar or other hard cheese, grated
  • seasoning

Method

  1. Cook the potatoes in boiling water for 10 – 15 minutes until tender. Drain well and mash with the butter, milk and a little seasoning.
  2. Meanwhile, heat the oil in a large frying pan, add the pepper, onion and mushrooms and cook gently for about 8 minutes until softened and beginning to brown. Season well to taste.
  3. Preheat the oven to 190C,375F, Gas 5. Brush a cake tin or small heatproof dish with oil. Using your fingers press the mashed potato mixture into the tin or dish until the base and sides are evenly covered.
  4. Transfer the vegetables into the potato case. Beat together the milk, egg and a little seasoning. Pour over the vegetables and top with the grated cheese. Bake for 25-35 minutes until set.