Topsy-Turvy Potato Torte

Makes 4 servings

1 c. shredded Cheddar cheese

1/2 lb. bacon, crisply cooked and crumbled

2 T. olive oil

3 potatoes, peeled and diced

1/2 c. red pepper, chopped

1/2 c. onion, chopped

2 cloves garlic, chopped

salt and pepper to taste

4 to 6 eggs, beaten

1 T. milk

Garnish: fresh chives, chopped

Sprinkle cheese and bacon in an 8" round cake pan sprayed generously with non-stick vegetable spray; set aside. Heat oil in a skillet over medium heat; add potatoes, red pepper, onion and garlic. Cover and cook until potatoes are tender, stirring occasionally. Add salt and pepper to taste. Spoon potato mixture into pan; set aside. Whisk together eggs and milk; add salt and pepper to taste. Pour evenly over potatoes. Bake at 350 degrees for 20 minutes, until eggs are set. Run a knife around edge of pan; invert onto a serving plate. Cut into wedges to serve.

It’s easy to save leftover fresh herbs. Spoon chopped herbs into an ice cube tray, one tablespoon per cube. Cover with water and freeze. Frozen cubes can be dropped right into hot stew or soup.