Pita with Pork fillet, potatoes and zucchini

Products for 6 portions

Ingredients:

• 360 g pieces of Tandem pork fillet
• 500 g potatoes
• 2 small zucchini
• 2 tomatoes
• 4 eggs
• 4 tbsp. cream
• 120 g yellow cheese

Preparation

• Heat the oven to 180°C. Put baking paper some oil in a round pan (18 cm in diameter). Arrange the pieces of pork fillet in a fan shape, making sure they slightly overlap.
• Peel the potatoes, cut them into thin slices and boil for 3 minutes until slightly soft. Strain and dry. Arrange them on the bottom of the pan (on top of the pork fillet) and press slightly.
• In a bowl, beat the eggs and cream and season with salt, pepper and thyme. Pour 1/3 of the mix over the potatoes and sprinkle with 1/3 of the yellow cheese on top.
• Cut the zucchini into thin slices. Arrange half on the potatoes and pour the other third of the egg mix and 1/3 of the yellow cheese on top. Place a layer of fillet on top of the yellow cheese.
• Finally, arrange the remaining zucchini and tomatoes cut into pieces and pour the remaining egg mix and sprinkle with the remaining cheese.
• Bake the pie for about 50 minutes, and if necessary, cover with foil to prevent burning the top layer. Serve either hot or cold, sprinkled with fresh thyme.