This savoury crumble works really well with any type of pumpkin and is a total hit with my hungry housemates.
This is a great recipe for using left over cooked potatoes
I dedicate this recipe to my kids who have recently left home.
Everyone should have this simple recipe in their repertoire.
- 2 tablespoons olive oil
- 2 large Brown onions, cut in half and finely sliced
- 1 heaped teaspoon smoked paprika
- 2 teaspoons thyme leaves
- 4 large boiled potatoes, peeled and thinly sliced
- 6 eggs
- 1/2 cup milk
- Pinch salt & pepper
- 1 cup finely grated fontina cheese
Heat oil in a 25-27cm pan and fry onions over low heat for about 15-20 minutes until soft and caramelised
Add paprika and thyme and gently fry for another minute, stirring
Add potatoes to pan, season with salt and pepper and fry for 2 minutes and tossing in flavours
Whisk eggs, milk a little more salt and pepper together in a bowl
Pour over potatoes in pan and cook over gentle heat without stirring for about 5 minutes or until the bottom and sides are starting to set
Top with cheese, whack under a hot grill for 8-10 minutes until set and golden
Serve immediately - either in the pan or turned out onto a platter
Left overs are delicious served cold