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4 people

Prep time:

1 hour

Time to bake

45 minutes

Good for:


Potato torte

I found this in a FODMAP book and it is so good. We are often using this with an oven-baked chicken. As usual, I have added more spice and adjusted the recipe significantly. Hope this will become one of your favorites too.


500 g cooked and thinly sliced potatoes
2 mid sized courgettes, grated
150g prosciutto or bacon
200 g + 100 g grated cheese (mix Emmental, Parmesan, and gratin cheese mix)
3 green onions finely sliced
1 green chili, seeded and sliced
5 medium-sized eggs
1 tsp ground cumin
3 tbsp Maizena
sea salt and pepper to taste
1 tbsp lactose-free butter for the dish
Chopped parsley to serve


Step 1

Cook and slice the potatoes- they are best if this step is done the day before.

Grate the courgettes and squeeze as much water out as you can. You can leave it for 30 minutes with a teaspoon of salt to help the process.

Step 2

Preheat the oven to 200 degrees. Grease your oven proof dish with the butter. I normally use a 30 cm long and oval oven proof dish for 4 people.

Place the potato slices in a single layer covering the bottom and i also place a single layer along a sides of the dish.

Step 3

Evenly divide the spring onion and chili slices on top of the potatoes and the add about half of the prosciutto and top with all the grated courgette. Add the rest of the prosciutto on top.

Step 4

In a bowl mix the eggs, maizena, salt, pepper, cumin and 200 g of the cheese. Mix well and pour over your dish. Shake a bit, so you are sure the eggmix is divided and that it gets well into the bottom of the dish.

Step 5

Sprinkle with the additional cheese. Place in the oven and bake for 45 minutes.Leave for 10 minutes to settle and serve.


I will sometimes make this ready a couple of hours before dinner and just add the final grated cheese on top and slide into the oven. I find this lets the flavors mix well. You can decide on another spice like an Italian spice mix or simply some dried basil instead of the cumin.

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