Oven dish with tomato, courgette, potato and tuna fish

• 750 g of peeled waxy potatoes.
• 3 eggs
• 150 ml of milk
• 150 g grated young matured cheese
• Nutmeg
• 2 tins of tuna on water (145 g), drained
• 1 courgette, in slices
• 500 g of round tomatoes, in slices
• 1 sprig of parsley, finely chopped
  
  - Greased oven dish (18 x 28 cm)

1. Boil the potatoes in water with salt for 20 minutes until done. Preheat the oven to 200 ˚C. Whisk the eggs with the milk, cheese, nutmeg and salt and pepper to taste.
2. Pour away the water from the potatoes and cut them in slices. Place the potato slices in the oven dish. Spread the tuna fish and, next, the courgette and the tomato over the potatoes.
3. Pour the egg and cheese mixture on top and scatter the parsley on top.
4. Cook the oven dish in the preheated oven until golden-brown and done in 30-35 minutes.

Tip: Replace the tuna by smoked sausage slices or strips of salami or cooked ham.