Recipe courtesy of The Co-operative Food Magazine.
Serves : 6
Cooking time : 1 hour 30 minutes
4 large potatoes, peeled
1 dessertspoon olive oil
2 large onions, sliced
1 dessertspoon caster sugar
1-2 tblsp fresh rosemary
50g gorgonzola or soft blue cheese
8 large eggs
Step One : Heat oven to gas mark 3 / 170oC / fan 150oC.
Step Two : Parboil the potatoes, cool and then slice fairly thinly.
Step Three : Heat the oil and cook the onions over low heat for 8 to 10 minutes. Add the sugar and cook for another 15 minutes, until the onions are golden and soft. Stir in the rosemary and cook for another few minutes.
Step Four : Grease a 20cm cake tin. Beginning with the potatoes, layer with the onions and crumbled cheese, finally finishing with the potato.
Step Five : Beat the eggs, season and pour over layers. Cook in the oven for 40 minutes to an hour.
Serving Suggestion: Serve with a tuna, red onion, rocket and potato salad.