Lucky me, I’ve just come back from holiday, and in my family a holiday means over indulging in food! Our holiday was an all inclusive one, and so there was a huge amount of food to choose from, as well as an Italian style 5 course dinner (I didn’t actually manage to ever eat 5 courses!). In case you’re wondering how you could possibly have 5 courses, they were appetisers, salad course, pasta course, main course and dessert. Thankfully for my stomach they were very accommodating of all my intolerances, and had a special gluten free menu, so I could equally enjoy the food.
So after a week of stuffing myself with rich food (and more sorbet than I’d care to admit) I was relishing the opportunity to get back to normal and do some cooking for myself. Whilst at university I had attempted skillet recipes but with a rather hit and miss oven and not any appropriate pans I decided to use a crock pot instead. Home, though is a different story. Therefore without the (necessary) shackles that student life imposes on my kitchen supplies, I decided I could finally make a proper skillet. This was a vegetarian version, but the addition of chicken or bacon (or both) would be delicious if you feel the need for meat.
Final note: Make sure the potatoes are cooked before you eat it, as no one wants raw potato in their meal!
Ingredients (Makes 3 portions)
1 Baking Potato, chopped into chunks
1 Sweet Potato, chopped into chunks
1 Yellow Pepper, chopped into chunks
1 Carrot, chopped into chunks
400g Tin Chopped Tomatoes
Knob of Butter
Splash of lactose free Milk
Cheddar cheese or Parmigiano Reggiano (can use a combination of the two)
Salt, Smoked Paprika, Oregano, Thyme, Nutmeg and Asafoetida
- Preheat the oven to 180 Degrees C.
- Blanche the potato and sweet potato chunks in salted boiling water for 7 mins to soften them.
- In a skillet, fry the carrot and pepper pieces in a little oil for 10 minutes. Season with a little salt, smoked paprika, oregano, thyme, ground nutmeg and asafoetida.
- Make a well in the centre of the ingredients in the pan and crack the egg in the middle. Allow to fry until it solidifies and then breakup and mix in.
- Add in the potatoes and stirring occasionally, allow to fry for a further 10 minutes.
- Then make the tomato sauce. Boil chopped tomatoes, the butter and a little milk in a saucepan with some oregano for ten minutes.
- To assemble, pour the tomato sauce into the skillet and top with grated cheese.
- Place the skillet in the oven for 20 minutes to finish cooking. If your pan handle is not ovenproof you can simply place the pan under the grill for 10 minutes, with the handle sticking out.