This vegetarian traybake is full of delicious flavours. It is very easy and contains only 6 ingredients! Find more pantry recipes at markieskitchen.com
8large potatoes, peeled, halved and cut into 1cm thick slices
250gchestnut mushrooms, or 50g dried mushrooms
2onions, peeled and roughly chopped
4free-range eggs
250mlsemi-skimmed milk
6tablespoonolive oil
1teaspoondried thyme
60gGrana Padano/parmesan cheese, or vegetarian hard cheese
salt, black pepper, to taste
Instructions
Boil the potatoes until they are just slightly undercooked (that takes about 5-6 mins or until they become soft from the outside but are still hard inside when you pierce them with a knife), drain and set aside.
When the potatoes are being cooked, prepare the onions. Carefully wash the mushrooms and then roughly slice them or cut into quarters, depending on the size.
Preheat the oven to 200C/180C fan.
Using a large frying pan: add 3 tablespoon olive oil, set on medium-high heat. When the oil is hot enough, add the onions and fry until soft, glossy and just slightly brown. Take them off the pan and set aside.
In the same frying pan: add some more oil if needed and fry the mushrooms in it for 5 mins.
In the meantime: using a large mixing bowl, break the eggs into it and whisk until smooth. Add the milk and whisk again. Season with salt, pepper and thyme and stir thoroughly.
Use a casserole or other deep ovenproof dish, place the potatoes on the bottom, layer them out evenly and cover with fried onions and mushrooms.
Pour over the milk and egg mix. Grate the cheese on top and sprinkle with a pinch of thyme (or add a few leaves if using fresh one).
Place in the oven for 25-30 mins or until the egg mix is fully solid and golden on top.