Ingredients: 1/2 Kg of carrots, 1/2 Kg of shelled peas 4 Hard boiled eggs 7 Raw eggs 2 Spoonful of puréed potato Salt pepper Nutmeg Packet of yeast
Peel and dice the carrots, boil and drain. Boil the peas, ensuring that they remain green, then drain. Slice the boiled eggs. In a separate bowl, beat the eggs with a fork and add the puréed potato. Lastly, the vegetables and salt, pepper and nutmeg to taste with the yeast. Mix everything. Prepare a rectangular cake tin, covering the bottom with greaseproof paper. Pour the mixture into the tin and bake for about 50 minutes until it sets.