3 large potatoes
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tsp butter
1 tbsp. plain flour
The potatoes will turn out best if boiled and refrigerated overnight before using.
Do not peel potatoes. Slice into thin rounds or grate coarsely.
Deseed capsicum and slice into thin rounds.
Meanwhile mix cheese, milk, crumbs, flour and the crushed red chilly. If mixture feels thin, add some more bread crumbs. Add salt to taste.
Heat a thick nonstick pan about 5" diameter. Apply 1 tsp. butter on bottom of pan. Arrange the grated or sliced potatoes to cover the pan. Top with sliced capsicum. Pour the cheese, milk, bread crumb, flour and crushed red chilly mixture prepared earlier all over evenly.
The mixture should cover all the potatoes. Sprinkle fresh ground pepper, salt
Simmer on low till the bottom is golden brown.
Flip over very carefully with a wide sharp spatula, and roast the other side.
Let in the remaining butter around the edges to seep down.
Let other side become golden brown too.
Flip on serving plate and make sections with a knife.
Serve hot and crisp.
Variation: Bake the same if desired, instead of roasting.
Making time: 40 minutes