3 large potatoes (about 2 pound's worth), peeled and chunked
1 teaspoon salt
1 large onion, chopped
2 large tomatoes, halved, seeded, squeezed and chopped
3 cloves garlic, minced
1/2 pound Cheddar cheese, grated
2 eggs, separated
2 tablespoons heavy cream
Preheat oven to 350 degrees (not convection). Boil potatoes until tender, drain, add salt and mash by hand.
Meanwhile, in a medium skillet, saute onion in olive oil until tender. Add tomatoes and garlic and cook until tomatoes break down and most of the liquid is gone.
In a buttered casserole dish, place half the potatoes, half the tomato mixture and half the Cheddar cheese. Repeat. Mix egg yolks with cream. In a separate bowl, beat egg whites with electric mixer until soft peaks form. Fold in egg yolk mixture. Spoon evenly on top of casserole. Bake 45 - 55 minutes, or until egg topping is nicely browned. Serves 8.