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Grease a loose bottomed deep cake tin.
Cook the sliced potatoes in boiling water for 15 minutes, until soft.
When cooked, arrange carefully on the base of the cake tin.
Meanwhile slice the leeks.
De-seed and chop the peppers.
Heat the olive oil in a large frying pan.
Gently fry the leeks until they start to soften.
Add the peppers and fry for about 10 minutes.
Add the grated carrot.
In a large bowl, beat the eggs.
Add the cream cheese to the eggs and mix to a smooth paste.
Add the cheddar cheese.
Add the mixed herbs.
Add the vegetables to the cheese and egg mixture.
Add the paprika and black pepper seasoning.
Stir to combine all ingredients thoroughly.
Spoon the mixture on to the potato base.
Bake in the oven at 190 degrees C for about 30 minutes.
When cooked, run a knife around the sides of the pan to ease the cake away from the tin.
Using oven glove, gently ease up the cake by pressing underneath the loose bottom.
Leave on the base to serve, or gently transfer to a serving plate.