0Or well, frittataish. And honestly, preparing it went… less than well. Meaning, it seems like an easy dish, and it is, but that doesn’t mean you can whip it up easily in 15 minutes time. No, it does take a bit more work, and while I started by taking photos of the process, at some point I did forgot all about my camera. Oops. So unfortunately I don’t have a very well photographed first Adventure, but I do have some photos:
This recipe is from on old vegetarian cookbook I own. Ingredients:
* 4 small tomatoes
* 300 grams of sweet potatoes
* 1 red bell pepper
* 3 tablespoons of oliveoil
* 200 grams of fetticine pasta
* 6 eggs
* 2,5 dl milk
* 130 grams grated somewhat ripe cheese
* 10 gr parsley leaves
* 200 gr feta
Pre-heat oven at 200 celsius. Put tomatoes & bell pepper in ovendish (whole…). Peel sweet potatoes and chop them in big chunks. Sprinkle with olive oil and seasoning (I used a salt/pepper/garlic mix). Put in oven for about 40 minutes.
Remove ovendish from oven, remove skin from tomato & bell pepper, chop in large pieces.
Meanwhile, cook the fettucine pasta al dente.
The feta needs to be chopped into dices, I usually make them around 1 x 1 x 1 centimeter.
Beat the 6 eggs together lightly, add the milk & cheese.
Place half of the vegetable mix (potato, bell pepper, parsley & tomato) in a large frying pan (24 centimeters). (I put oil in first just in case.)
Add a second layer with half the pasta and half the feta.
Third layer: the rest of your veggie mix
The fourth layer: the rest of the pasta and feta.
Pour egg mixture over it.
The recipe dictates: fry* it (in your pan, not the oven) for 15 to 20 minutes. The recipe asks you to then place it in the grill (I assume that’s the oven again, but eh, I don’t haaaaave that much to work with here) again for an additional 15-20 minutes so the top of your ‘pie’ can bake a little, too, but honestly, I don’t own a pan which won’t melt in the oven, and wasn’t about to attempt to take the whole thing out of the pan into a non-existent-at-least-not-in-my-home 24 decimeter ovendish. No, no. (If you would rather bake it on the other side, flipping it and briefly frying it in your pan works too; I just didn’t want to, haha.)
I instead fried the whole thing in the pan with a lid on top, low heat, for a longer period of time, monitoring carefully so it wouldn’t burn. I have a very unreliable oven and the potatoes weren’t fully cooked yet. The lid allowed for everything to steam a little more, sort of like an oven in itself. It took a while longer, but in the end it was delightfully fluffy, melted-cheesy on top (woot!) and the whole mixture was perfectly well done, edible and delicious! I was so proud of myself 
* Explaining how I cook is sometimes tricky. We here in Holland say ‘bake’ when we mean bake in an oven, but we also say ‘bake’ when we prepare food in a skillet on low- to medium heat with a little bit of oil or fat. Frying, basically – a term which we Dutch use when we mean to deep-fry. So. It’s a bit confusing at times
