- olive oil
- 1 zucchini, diced
- 6 cloves garlic, minced
- 1/4 lb mushrooms, sliced
- 1 small bunch swiss chard, chopped in 1" pieces
- 1 1/2 tsp dry basil
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1 tsp red chili flakes
- 1/4 lb gruyere, grated
- 4 large boiling potatoes, grated
- 2 scallions, minced
- salt and pepper
- sourcream
- Heat 1 tbsp olive oil in a large skillet and saute the zucchini and garlic until tender crips. Set aside.
- Add 1 tsp of olive oil to the skillet and saute the mushrooms over high heat until tender and add them to the other vegetables.
- Cook the chard in 1 tbsp olive oil until it just wilts and add it to the vegetables.
- Season them with herbs and the red chili flakes. Cool.
- Mix in the cheese and season to taste with a little salt and pepper.
- Preheat eh oven to 375 F.
- In a large bowl combine the potatoes, scallions, salt and pepper. Heat some olive oil in a large non-stick skillet. When the oil is hot but not smoking add half the potato mixture. Cook on medium, low until browned on both sides. Remove from pan, and repeat with remaining mixture.
- Place one potato pancake in a 10" pie plate and spread on the vegetable filling to the edges. Top with the other pancake, gently pressing to seal the edges.
- Serve with sourcream.
- Bake for 25 minutes, or until the cheese is melted, and the fill is hot.