5 cups (1.25 litres) potatoes finely sliced with a mandolin
1/2 cup (125 ml) chicken broth
3 eggs, lightly beaten
3/4 cup (180 ml) milk
Salt and pepper
In a bowl, combine the bell pepper, onion and tomato. Set aside.
Butter a 20-cm (8-inch) square Pyrex baking dish. Cover the bottom with 250 ml (1 cup) of potato slices. Cover the potatoes with a quarter of the vegetables. Season
with salt and pepper. Repeat until all the vegetables andpotatoes have been used, seasoning with salt and pepper as you go and ending with a layer of potatoes. Add broth.
Cover the dish with plastic wrap. Pierce the wrap in a few places to let the steam escape. Microwave on high power until the potatoes are tender, about 15 minutes.
In another bowl, mix together the eggs and milk. Season with salt and pepper.
Remove the plastic wrap from the Pyrex dish. Pour the egg mixture over the potatoes, lifting and piercing the slices with a fork so the egg mixture is evenly distributed. Return to the oven and microwave on high power until the eggs have set, about 8 minutes. Let rest 10 minutes.
Serve for brunch or as a side dish with fish or poultry.