Cheese Carrot and Onion Disk
Ingredience
- Several large carrots (3-4)
- One onion (I use red onions)
- A large can of chopped tomatoes (800g)
- A lot of grated cheese (3 large carrots worth)
- 2 large eggs
- Some potatoes for baking (I use red-skinned potatoes)
Method
- 2 hours before you plan to eat: Start baking the washed and scored potatoes at about 220oC (remember to turn them every now and then so they cook evenly)
- 1 hour before you plan to eat: Chop the onion and fry in a large saucepan with some oil (or butter - your choice)
- Grate the carrots on a course grater
- When the onions are browned add the carrots and cook them for a few mins
- When the carrots have cooked for a few mins (reduced in size and changed in colour) add the can of tomatoes
- While this is cooking, grate the cheese. Grate almost as much as you did carrots (the more the merrier)
- Add the cheese to the pan and stir until it has melted in (and made your spoon goopy)
- Take of the heat and let cool while you whisk 2 eggs in a bow (as if making an omlet)
- When the mix in the bowl has cooked slightly add the egg and stir vigourously in (so it does not cook into a solid egg lump)
- Pour into a cooking disk (I use a pyrex dish so you can see it cooking)
- Move potatoes to the sides and cook the dish for about an hour still at about 220oC (the top should be burnt at the edges to get the full flavour)