Sweetcorn, Olive, and Potato Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
2
- Ingredients
- 2.333 cups waxy potatoes
- 0.333 cup black Olives (stoned)
- 2 red chili peppers
- 1 onion
- 2 Tbsps olive oil
- 1 tin sweet Corn (280 g drained weight)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 1 cup Cheddar cheese (grated)
- Oil (for the dish)
Preparation steps
1.
Wash and scrub the potatoes and cook in salted water with a lid on the pan for 20-30 minutes.
2.
Slit the chillies open lengthwise, remove the seeds and cut into thin rings.
3.
Peel and finely dice the onion. Heat the oil in a large frying pan and sweat the onion until translucent. Add the chilli rings and olives and fry over a medium heat for 2–3 minutes.
4.
Drain the sweetcorn and add to the pan. Heat through, season with salt and pepper and add lemon juice to taste. Remove from the heat.
5.
Drain the potatoes, refresh in cold water, then peel and slice.
6.
Oil a baking dish. Put half of the potatoes into the dish and sprinkle with half of the grated cheese. Cover with the rest of the potatoes and the sweetcorn, olives etc. and sprinkle with the rest of the grated cheese.
7.
Bake in a preheated oven (200°C, middle shelf) for about 25 minutes, until golden brown.
