Steps

1. Cut 2 sausages in half lengthwise, then diagonally into thin strips.
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2. Remove the sprouts from 1 new potato (150g) and cut into 1.5cm cubes. If you dislike the skin or are using regular potatoes, peel them. For this recipe, we're using the skin on the new potatoes.
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3. Peel and thinly slice 1/4 onion (60g).
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4. Place the sliced potatoes and onions in a heatproof bowl, and microwave at 600W for 2.5 minutes.
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5. While the onions and potatoes are microwaving, preheat your oven to 200°C (392°F).
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6. In a separate bowl, crack 2 eggs, add 3 tbsp milk, 1 tsp granulated consommé, a pinch of salt, and a pinch of pepper, then mix well.
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7. Lightly grease the inside of an 18cm (7-inch) tart pan.
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8. Place 1 gyoza wrapper in the center of the greased pan.
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9. Overlap the gyoza wrappers along the edge of the pan, lining them up to the same height as the pan. Lightly moisten the overlapping edges with water to secure them.
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10. After lining with 7 wrappers, fill any remaining gaps with more gyoza wrappers, layering them until the entire base is covered, using about 14 wrappers in total. Layering them twice creates a sturdy base.
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11. In the pan lined with gyoza wrappers, evenly spread the microwaved potatoes, onions, and the cut sausages.
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12. Once the ingredients are in, sprinkle with 30g mixed cheese.
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13. After sprinkling the cheese, pour in the prepared egg mixture.
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14. Pour in the egg mixture, then bake in the preheated oven at 200°C (392°F) for about 20 minutes, or until cooked through and lightly browned on top.
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15. Once baked, remove from the pan and cut into bite-sized pieces.
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