Skillet Potato, Tomato and Egg Pie
This skillet potato, tomato and egg pie is an affordable, practical and very flavorful meal. The base is made with grated potatoes, eggs and salt, creating a simple mixture that cooks directly in the skillet. Tomato slices and mozzarella make the pie soft inside, golden outside and perfect for lunch, dinner or a quick snack.
Equipment
- knife For cutting the tomato into slices.
- cutting board For supporting the tomato while cutting.
- grater For grating the potatoes.
- bowl For mixing the grated potatoes with the eggs and salt.
- spoon or spatula For mixing and spreading the batter in the skillet.
- Skillet with lid For cooking the pie on both sides.
- stove For cooking the pie over low heat.
- plate For flipping the pie and serving.
Ingredients
- 1 piece tomato cut into slices
- 2 pieces grated potatoes
- 1 teaspoon salt
- 3 pieces eggs
- oil for greasing the skillet
- grated mozzarella cheese to taste
Instructions
- Cut the tomato into slices and set aside.
- Grate the potatoes and transfer them to a bowl.
- Add the salt and eggs to the grated potatoes.
- Mix very well until a moist and even mixture forms.
- Heat a skillet with a little oil.
- Place part of the potato mixture in the skillet and spread it well over the bottom, shaping it evenly.
- Arrange the tomato slices over the potato, including one slice in the center.
- Add grated mozzarella cheese over the tomato.
- Cover with the remaining potato and egg mixture, spreading and adjusting it well.
- Cover the skillet and let it cook over low heat until set and golden on one side.
- Turn off the heat and flip the pie with the help of a plate.
- Place the pie back in the skillet, adjust its position, cover and cook the other side for about 5 minutes.
- Transfer to a plate, cut into slices and serve while still hot.
Video
Notes
Grate the potatoes right before preparing the recipe to keep them from darkening, and mix them quickly with the eggs. Spread the first layer well in the skillet to form an even base. Use low or medium-low heat so it cooks through without burning outside before setting inside. When turning, use a large plate to make it easier and prevent the pie from breaking. Mozzarella is optional, but it makes the recipe creamier and more flavorful.
Nutrition
Calories: 235kcalCarbohydrates: 20gProtein: 12gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 155mgSodium: 520mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 520IUVitamin C: 22mgCalcium: 180mgIron: 2mg
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