Budget Potato, Oat and Spinach Bake with Crispy Onion Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. Cook the potatoes in water with a pinch of salt for 12 to 15 minutes, until tender but not falling apart. Drain well and roughly mash them in a large bowl.

3. 3

   3. While the potatoes cook, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Sauté half of the chopped onion for 4 minutes. Add the garlic and spinach and cook for 2 to 3 minutes, until the spinach wilts and any excess moisture evaporates.

4. 4

   4. Add the rolled oats, spinach mixture, beaten eggs, milk, half of the grated cheese, 1 teaspoon salt, black pepper and sweet paprika to the bowl with the potatoes. Mix well until you have a moist, even mixture.

5. 5

   5. Transfer the mixture to the prepared baking dish and level the top with a spoon.

6. 6

   6. In the same skillet, heat the remaining tablespoon of vegetable oil and cook the other half of the thinly sliced onion for 5 to 6 minutes, stirring, until golden and soft.

7. 7

   7. Mix the golden onion with the breadcrumbs and the remaining grated cheese. Spread this crust evenly over the top of the bake.

8. 8

   8. Bake for 25 minutes at 200 °C / 400 °F, or until the center is set and the top is golden and crisp.

9. 9

   9. Let it rest for 5 minutes before slicing and serving so the bake holds its shape better.