Potato flans with vegetables, mozzarella and tomato sauce

A leftovers idea prompted by grilled courgettes, peppers and mozzarella in the fridge. Excellent results. Choose vegetables and cheese; I used an air fryer, but a normal oven works.

INGREDIENTS FOR 4 FLANS

500 g BOILED POTATOES

100 g GRILLED COURGETTES

50 g GRILLED PEPPERS

3 TABLESPOONS OF GRATED CHEESE

3 TABLESPOONS OF BREADCRUMBS

1 MOZZARELLA BALL

1 EGG

SALT

PEPPER

TOMATO SAUCE

1 JAR OF TOMATO PASSATA

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

OREGANO

SALT

PEPPER

I microwave peeled, diced potatoes with little water and salt, covered with suitable cling film, for 15 minutes, or boil traditionally.

I rice them into a bowl.

I add 3 tablespoons of grated Grana.

3 tablespoons of breadcrumbs.

I add 1 egg, salt and pepper.

I mix well.

I oil moulds thoroughly and coat with breadcrumbs.

I press some mixture over bases and sides with a teaspoon, reserving some for tops.

I finely chop vegetables.

I divide between the 4 moulds.

I add mozzarella cubes and a tablespoon of grated Grana to the centre.

I cover well with remaining potato, level, oil and sprinkle breadcrumbs.

I bake at 180°C for 20 minutes, cool slightly and unmould with a knife around the edges. Serve with tomato sauce made by frying garlic in oil, adding a jar of tomato sauce, salt, pepper and oregano, and cooking for about 15 minutes.

I finish with a drizzle of oil.