Preheat the oven to 180°C and lightly grease a 22cm springform cake tin with the butter and dust with 30ml (2 tbsp) of the Parmesan. Heat the oil in a large frying pan and sauté the onions for a few minutes. Add the baby marrow, leek and continue to cook until the vegetables are just soft. Mix in the garlic and cook for an extra minute.Add the basil and potatoes and toss to combine. Season and leave to cool. Mix together the rest of the ingredients as well as 30ml (2 tbsp) of the Parmesan and add it to the vegetables. Mix well and adjust seasoning. Spoon the mixture into the prepared cake tin and sprinkle with the remaining Parmesan. Bake until the top is light brown for about 30 – 40 minutes. Place in the fridge until the torte has set, about 1 hour. Serve with a mixed green salad. Recipe reprinted with permission of Potato SA. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.