I am featuring this on TV. I love the shape of Chayote when cut horizontally, food left in its natural state without any need of human manipulation. My kind of food …

A tian should strictly speaking be topped with cheese but I left it out when I made this in the weekend. We will top it with la local hard cheese (gbejna) this afternoon and I will add the photos later. You will need:

1 chayote, cooked skin on (by boiling for 10 minutes)
1 potato, washed, skin on
2 spoons olive oil
1 fresh red chili
Sea Salt

Preheat oven to 180 C

Peel the cooked chayote, pull off the skin to retain the shape.
Cut the potatoes into very thin slices
Grease a baking tray with some olive oil
Alternate slices of potato and chayote
Drizzle with olive oil
Top each potato with a sliver of fresh red chilli
Bake for 40 minutes until the potato starts to turn crispy.
It you are adding cheese, do so during the last 15 minutes.
I topped each potato with another sliver of chili after it was cooked, adding more texture and color. As always, do not overdo it !