2 cups cooked white potatoes
3 tablespoons butter
11 ounces cornflakes cereal
1/8 cup olive oil
2 tablespoons all-purpose flour
6 (8 ounce) cans diced tomatoes with green chile peppers
1 1/3 cups skim milk
1 1/2 teaspoons dried basil
1 teaspoon dried sage
2 tablespoons garlic powder
2 tablespoons chives (optional)
1 tablespoon olive oil
2 teaspoons olive oil
1/2 cup chopped fresh basil
Place potatoes in a bowl and crush. Spread butter over the potatoes. Boil until thoroughly cooked and set aside.
Place the cornflake crumbs in a small bowl. Mix salt and pepper into a medium bowl. Add oil to the pan to keep the skin moist. Lightly oil the wells. Arrange the peas and carrots on the bottom of the bowl; place a layer over the coated potatoes. Garnish with the frozen green peas. Sprinkle with parsley and dark salt. Cover with aluminum foil and refrigerate 2 hours.
Remove foil immediately before serving. If the foil prevents the vegetables from sticking together, cut the foil in half. Immediately before serving, pour 65 to 70 tablespoons of olive oil to the pan (additional olive oil may be added to cover if necessary) and sprinkle the flour over the top of the peas and carrots. Dust the cornflakes with garlic powder and sprinkle evenly with salt and pepper. Top with tomatoes and peppers and wait overnight. Pierce with fork batter.
Consumer reports indicate that some mornings, the time for coating cornflakes might take 30 minutes.