Potato Gratin with Corn, Olives and Chili

Ingredients

• 350 g potatoes (firm cooking)
• 2 eggs (hard boiled)
• 50 g black olives (pitted)
• 2 red chili peppers
• 1 onion
• 2 tbsp olive oil
• 1 can corn kernels (280 g drained weight)
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• 100 g shredded cheddar
• oil for greasing the dish

Instructions

1. 1.

   Wash the potatoes, brush them clean and simmer in lightly salted water covered for about 20-30 minutes until tender.

2. 2.

   Slice the chili peppers lengthwise, remove seeds and cut into thin rings.

3. 3.

   Peel and dice the onion. Heat oil in a large pan and sauté the onion until translucent; add chili rings and olives, cooking over medium heat for 2–3 minutes.

4. 4.

   Drain the corn and add it to the pan. Warm everything together, season with salt, pepper and lemon juice, then remove from heat.

5. 5.

   Drain, cool, peel and slice the potatoes. Peel the eggs and slice them as well.

6. 6.

   Grease a baking dish. Layer half of the potato slices in the dish, sprinkle half of the cheese over them, then layer the remaining potatoes and corn. Top with egg slices and spread the rest of the cheese on top.

7. 7.

   Bake in a preheated oven at 200 °C (medium) for about 25 minutes until golden brown.