Categories: not tried, to try, vegan

Ingredients

• 1 kg potatoes (mashing ones)
• 150 g zucchini (small and firm)
• 1 onion (or leek)
• 3-4 tomatoes, ripe
• 15-20 black olives
• 1 1/2 Tbsp capers
• Olive oil
• Salt

Directions

1. Boil the potatoes and steam the zucchini. Well you could actually boil them as well but they easily get soggy when you boil them in water so I prefer to steam them instead.

2. - While the boiling and steaming is going on, you fry the leek or the onion gently in olive oil and when it is beginning to be soft and transparent you add the chopped tomatoes and salt. If they are insipid or acid you add a bit of sugar and then you let it cook for 20 minutes.

3. - When the potatoes are ready you peel them if you have not already done that and mash them carefully, the best way to that is to use what I call a potatoe press but that is very probably not the right name for it but I think it is kind of descriptive though. Well press or mash it in a bowl, add 3 tblsp good olive oil and salt if needed and then you mix it properly.

4. - Oil (and if you want to be on the safe side you can use bread crumbs as well) a springform pan and spread out half of the mashed potatoes. Distribute the tomato and onion sauce evenly on top and the olives and capers on top of that before you spread out the zucchini that you have sliced. Now it is time to spread out the rest of the potatoes, then pat down to it give it a flat and even surface (sorry for the english there) that you giva a ‘brush’ of oil.

5. - Put the pan into the preheated oven (200°) for 20 minutes or until it is golden.

6. - Put the potatoe cake on a plate and serve it hot or cold, I like it both ways!

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