If the usual rustici have bored you by now you absolutely must try cooking the potato flan stuffed with vegetables and ham

You’ll see: the recipe is much simpler than you might think!

This carrot and potato rustic dish is also perfect for serving as a single course for both lunch and dinner .

It will be a dish full of flavors and above all healthy. Seeing is believing.

Read on to understand what needs to be done to serve it at the table.

Potato flan filled with vegetables and ham: ingredients.

Let’s prepare the potatoes and carrots:

• 2 carrots
• Salt a pinch
• 1 kg of potatoes
• Just enough water

We add the ingredients to the puree:

• 3 tablespoons of grated Parmesan
• Olive oil as needed
• Salt a pinch
• 1 egg
• Pepper just enough

We prepare the filling with:

• 8 or 10 cherry tomatoes
• Parsley just enough
• 2 onions
• Pepper a pinch
• 2 cloves of garlic
• 1 bell pepper
• Salt a pinch

In the baking dish we bring to assemble:

• Breadcrumbs as needed
• Olive oil as needed
• 100 g of cooked ham

Preparation.

Let’s start by removing the peel of the potatoes and then cut them in half. Then we do the same thing with the carrots and then we put everything in a pot.

Pour the water into the pot until it completely covers the carrots and potatoes and transfer it to the heat.

Then add a little salt and let them cook until they soften.

In the meantime, pour a drizzle of oil, the minced garlic and the onions into a pan placed on the heat to brown them for a couple of minutes. Then add the pepper cut into pieces and the cherry tomatoes cut in half and then mix and season with salt and pepper.

Let it cook, stirring, for a quarter of an hour and then turn off the heat and add the chopped parsley and mix again.

Once this operation is completed, add the egg, salt and pepper to the puree and begin to mix everything with a spoon. Then add the grated Parmesan and the oil and then mix again.

All that remains is to oil a rectangular baking dish and then sprinkle the breadcrumbs on top.

Then we bring a part of the potato mixture onto the base and spread it well with previously oiled hands.

We place the slices of ham on top, our tomatoes cooked in a pan and cover everything with the rest of the potato mixture.

Sprinkle the breadcrumbs on top, pour a drizzle of oil and put the dish in the oven for 35 minutes at 200 degrees.

Once the rustic is baked, serve it at the table.

Enjoy your meal.