Budget Baked Potato, Pumpkin and Red Lentil Tortilla with Semolina Crust

Instructions

1. 1

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

2. 2

   2. Place the red lentils in a saucepan with the water and 1/2 teaspoon of salt. Cook over medium heat for 10 to 12 minutes, until tender and almost dry. Set aside.

3. 3

   3. Meanwhile, cook the potato and pumpkin in boiling water for 8 to 10 minutes, until tender but not falling apart. Drain well.

4. 4

   4. In a skillet, heat the remaining 1 tablespoon of vegetable oil and sauté the onion for 4 minutes. Add the garlic, sweet paprika, dried oregano and black pepper, and cook 1 minute more.

5. 5

   5. In a large bowl, combine the potato, pumpkin and cooked red lentils. Lightly mash part of the mixture with a fork to help it hold together, leaving some chunks intact.

6. 6

   6. Add the sautéed onion and garlic, beaten eggs, 2 tablespoons of wheat semolina, grated cheese and the remaining salt to the bowl. Mix well until combined.

7. 7

   7. Sprinkle the remaining 1 tablespoon of wheat semolina over the bottom and sides of the greased baking dish to create a thin crust.

8. 8

   8. Pour the mixture into the dish, smooth the top and bake for 30 to 33 minutes at 200 °C / 400 °F, until firm, golden around the edges and cooked through in the center.

9. 9

   9. Let it rest for 5 minutes before slicing. Serve hot or warm.

10. 10

    10. If you want a deeper golden top, switch on the broiler for 2 to 3 minutes at the end, watching carefully so the grated cheese does not burn, while keeping the oven at 200 °C / 400 °F or using your oven’s equivalent grill setting.