Fried potatoes with salami and baked egg

Name: Fried potatoes with salami and baked egg - Caterina K.
Ingredients: a pan of potatoes 200 g of sliced salami 3 eggs a green onion 50; 100 g of cheese tarragon fresh dill salt 20 ml of oil

Diverse - Fried potatoes with salami and baked egg by Caterina K. - Recipia

Fried potatoes with salami and baked egg are made in two stages: first, the potatoes and salami are prepared in a pan, then everything is placed in a dish and bound with egg, like in a gratin dish. Grated cheese is placed on top, and the final baking is done only with the bottom heat, so the egg cooks without burning too much on the surface. Quick info Total time: not specified exactly; depends on the time needed to fry the potatoes and salami Preparation time: not specified in the original recipe Baking time: approximately 18-20 minutes, after the dish is placed in the preheated oven, plus the time needed to heat the oil Servings: number not specified; depends on the amount of potatoes used Difficulty: easy Recipe type: baked potatoes, hearty dish for lunch or dinner Ingredients Potatoes – the amount used for one pan; the original recipe does not specify a weight 200 g sliced salami 3 eggs 1 green onion 50-100 g cheese Tarragon, to taste Fresh dill Salt, to taste 20 ml oil Fresh parsley, for finishing, as mentioned in the recipe steps Preparation method 1. Fry the potatoes Prepare the potatoes in the pan, just as you usually do for fried potatoes. In the same step, add the sliced salami. It should not be fried too much, just enough to heat it and start to release some fat. The recipe does not specify an exact time for this step, so stop when the potatoes are ready, and the salami is lightly browned and the fat has partially melted. 2. Prepare the dish Use a dish of about 15 x 30 cm, with a capacity of about 1.5 liters. Place the first layer of potatoes on the bottom of the dish. On top of the potatoes, place the salami, chopped green onion, and seasonings. Add salt and tarragon to taste, then sprinkle the fresh dill. 3. Add the second layer of potatoes Place the remaining potatoes on top, so that the salami and onion remain between the two layers. Pour the oil over the potatoes. 4. Heat the dish Insert the dish into the preheated oven at 200°C. Leave it until the oil heats well. The original recipe does not indicate a fixed time for this step, as it can vary depending on the dish and oven. In the meantime, crack the three eggs into a bowl and beat them well with a mixer. The eggs should be homogenized before being poured over the potatoes. 5. Pour the eggs Once the oil is hot, carefully remove the dish and pour the beaten eggs over the potatoes. Try to distribute them as evenly as possible over the surface, so they reach between the potatoes and salami. Reinsert the dish into the oven and leave it for about 3-5 minutes, with both heating elements on. When the top starts to brown slightly, remove the dish. 6. Add the cheese Grate the cheese and sprinkle it over the potatoes and eggs. Add fresh parsley, as mentioned in the recipe. 7. Finish baking Put the dish back in the oven, this time with only the bottom heating element turned on. Let the dish bake for approximately another 15 minutes. The potatoes are ready when the egg is set, and the cheese has melted. The time may vary slightly from one oven to another, so check the dish towards the end of the 15 minutes. Why I make the recipe often It is a practical recipe when there are already fried potatoes to prepare or when you want to turn a simple portion of potatoes into a heartier dish. The salami, eggs, and cheese provide enough satiety, and the preparation does not involve many complicated steps. I also like that the ingredients are placed directly in the same dish for baking. After the potatoes and salami are fried, the rest is done quite quickly: the eggs are beaten, poured over the potatoes, then the cheese and greens are added. Tips and variations Tips Use a dish that is similar in size to the one indicated, about 15 x 30 cm and 1.5 liters. If the dish is much larger, the layer of potatoes will be thinner, and the egg will distribute differently. If it is smaller, the dish will be taller and may need more time for the egg to cook. Do not fry the salami too much at the beginning. It is enough to heat it and let out a little fat. If it browns excessively before going into the oven, it may become dry. The oil should be allowed to heat in the oven before adding the eggs. This is the step indicated in the original recipe and helps the egg to start cooking immediately after being poured. After adding the eggs, watch the top closely in the first 3-5 minutes. When it starts to brown, the dish should be removed to add the cheese and greens. In the last step, use only the bottom heating element, as per the recipe. This way, the cheese melts, and the egg continues to cook without the surface browning too much. Substitutions The cheese can be used in an amount of 50 to 100 g, depending on how much you want to cover the surface. The recipe allows for this variation without specifying a single weight. The green onion can be used exactly as indicated in the recipe. If you have thicker stalks, they can be chopped finer for easier distribution between the potatoes. For greens, the recipe mentions dill in the ingredient list and fresh parsley in the final step. You can use both, keeping the dill between the layers and adding the parsley over the cheese. Variations You can adjust the amount of tarragon and salt to taste. The salami and cheese may already be salty, so it is better not to overdo it with the salt added between layers. The amount of cheese can be adjusted between 50 and 100 g. With 50 g you will have a thinner layer, while with 100 g the surface will be better covered. If you prepare a smaller amount of potatoes, use a smaller dish than the one indicated, but keep the order of steps: the first layer of potatoes, salami and onion, the second layer, oil, eggs, and cheese. Serving ideas Prepare the potatoes directly in the dish in which you baked them and serve them after removing them from the oven. They are suitable as a main dish, especially for lunch or dinner. Portion the dish with a spatula or a large spoon, so that each portion contains potatoes, salami, egg, and a little cheese. Frequently asked questions 1. Can I use already fried potatoes? The recipe starts from potatoes that are fried before being placed in the dish. If you already have a portion of fried potatoes, you can use them for the assembly step, along with the salami lightly prepared in the pan. 2. How long should the potatoes be kept in the oven before adding the eggs? A fixed time is not specified. The dish should be left at 200°C until the oil is hot. In the meantime, the eggs are beaten, and then they are poured over the potatoes. 3. Why is only the bottom heating element used at the end? In the original recipe, the last step is done with the bottom heating element turned on for about 15 minutes. This way, the egg continues to cook, and the cheese melts without the top browning too much. 4. How much cheese should I use? The indicated amount is 50-100 g. Choose based on how thick you want the top layer to be. 5. Can I skip the greens? The greens are part of the original recipe, where tarragon, fresh dill, and fresh parsley are mentioned. If you do not have all the varieties, you can use only what you have on hand, without changing the rest of the steps. Nutritional values Nutritional values cannot be accurately calculated for this recipe, as the amount of potatoes is described only as "a pan of potatoes," without a weight. In addition, the type of salami and its fat content are not specified. For the known quantities, excluding potatoes, the 3 eggs, 200 g of salami, 50-100 g of cheese, and 20 ml of oil bring approximately 1,100-1,500 kcal for the entire dish. To this value, the calories from the potatoes must be added. Estimatively, for the entire dish, the amount of protein can be around 60-85 g, fats around 80-115 g, and carbohydrates will mainly come from potatoes and cannot be estimated without knowing their weight. Values differ greatly depending on the type of salami, the amount of cheese, and how much oil remains in the dish. Storage and reheating Potatoes with salami and egg can be stored in the refrigerator, in a covered container, after they have cooled down. Because the recipe contains egg and salami, it is recommended not to leave it at room temperature for long periods. The dish can be reheated, but the potatoes will not have the same texture as when they are first taken out of the oven. Heat only the portion you are going to serve and check that it is well heated inside. The cheese will melt again, but the potatoes may become softer.

Fried potatoes with salami and baked egg

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