Mediterranean Vegetable and Cheese Potato Cake

### Instructions:

#### Step 1: Prepare the Potatoes
1. Start by peeling and boiling the **potatoes** until they are soft and fully cooked, around 10-15 minutes. Drain and mash them until smooth. Allow them to cool slightly before using them in the cake mixture.

#### Step 2: Sauté the Vegetables
1. Heat **olive oil** in a large skillet over medium heat. Add the chopped **onion**, **red bell pepper**, and **zucchini**. Sauté for about 5-7 minutes, or until the vegetables have softened and are slightly caramelized. Add the **chopped olives** (if using), and cook for another 1-2 minutes.
2. Remove the skillet from the heat and set the vegetables aside to cool for a bit.

#### Step 3: Make the Potato Mixture
1. In a large mixing bowl, combine the mashed **potatoes**, **sautéed vegetables**, and **cheeses** (feta and mozzarella). Add the **parsley**, **oregano**, and a pinch of **salt** and **pepper**.
2. Stir in the **eggs**, one at a time, until the mixture is fully incorporated. The eggs will help bind the ingredients together and create a light, fluffy texture. Adjust the seasoning with more salt and pepper, if needed.

#### Step 4: Assemble the Potato Cake
1. Preheat your oven to **375°F (190°C)**. Lightly grease a cake pan, pie dish, or springform pan with **olive oil**.
2. Pour the potato mixture into the prepared pan and use a spatula to spread it evenly. If you like, sprinkle the top with **parmesan cheese** for extra flavor and a crispy, golden finish.
3. Drizzle a little bit of **olive oil** over the top to help with browning during baking.

#### Step 5: Bake
1. Bake the potato cake in the preheated oven for about **30-35 minutes**, or until the top is golden and slightly crisp. You can insert a toothpick into the center of the cake to check if it’s set—if it comes out clean, the cake is ready.

#### Step 6: Cool and Serve
1. Once the cake is done, remove it from the oven and allow it to cool for about 10 minutes before serving. This allows it to firm up, making it easier to slice.
2. Garnish with extra fresh parsley or a drizzle of olive oil before serving.

### Tips for Success:

– **Customize the Vegetables**: You can adjust the vegetables based on what’s in season or your personal preferences. Try adding eggplant, spinach, or cherry tomatoes for added flavor.
– **Use Different Cheeses**: If you’re not a fan of feta or mozzarella, try using goat cheese, ricotta, or even Parmesan in the mix.
– **Make It Vegan**: To make a vegan version, simply replace the cheese with dairy-free alternatives and the eggs with a flax or chia egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
– **Serve with a Side**: This cake pairs wonderfully with a fresh salad or a side of hummus for an even more Mediterranean-inspired meal.

### Why This Mediterranean Vegetable and Cheese Potato Cake Is Perfect:

– **Balanced Meal**: With the combination of potatoes, cheese, and vegetables, this dish is hearty enough to be a main course but light enough to be served as a side.
– **Great for Meal Prep**: The cake stores well in the fridge for up to 3-4 days, making it perfect for meal prep or leftovers.
– **Ideal for Different Diets**: This dish can be adapted for various dietary needs by switching up the cheese, making it gluten-free, or adding extra veggies to suit vegetarians or vegans.

### Conclusion:

The **Mediterranean Vegetable and Cheese Potato Cake** is an easy-to-make, flavorful dish that captures the essence of Mediterranean cooking in every bite. With its combination of fresh vegetables, creamy cheese, and hearty potatoes, this cake is sure to become a family favorite. Whether you’re looking for a satisfying main or a side dish that will steal the spotlight, this savory cake is a must-try. Enjoy it as part of a Mediterranean feast or as a standalone meal—either way, it’s guaranteed to be a hit!