Adele's skillet potatoes

Name: Adele's skillet potatoes
Ingredients: 700 g potatoes; 100 g carrot; 200 g peas; 30 ml oil; 45 ml water; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 eggs

Salad - Adele's skillet potatoes by Olga F. - Recipia

Adele's skillet potatoes with peas and eggs develop a crispy crust underneath, while the eggs set under the lid. The carrot and peas nestle among the soft slices, browned side down; frozen peas go in right from the start, unlike fresh ones. I learned the combination from my husband and eat it straight from the skillet while the eggs are still soft. Prep: 15 minutes. Cook: 10 minutes. Rest: 0 minutes. Total time: 25 minutes. Serves: 4. About 320 kcal and 13 g protein per serving.

Ingredients

700 g potatoes
100 g carrot
200 g peas
30 ml oil
45 ml water
1 teaspoon salt
1/2 teaspoon ground pepper
4 eggs

Preparation

1. Peel the potatoes and carrot, slice them and wash them. Put them in a skillet with the oil, water, salt and pepper. If the peas are frozen, add them now. Cover the skillet and cook over medium heat for 6 minutes. 2. If the peas are fresh, add them now. Leave everything under the lid for another 3 minutes; the potato slices soften and the carrot cooks through. 3. Crack the eggs over the vegetables, cover the skillet and cook for 1 minute. The potatoes should be cooked through, with a crispy crust underneath.

Notes

Waxy potatoes hold their slices better than floury ones. Cut them to a similar thickness, about 5 mm, so they soften at the same time. A wide skillet lets the slices sit in a single layer; crowded together, they steam and have a harder time forming a crust. Don't lift the lid during the first few minutes, while the vegetables soften in the steam. If the water hasn't evaporated by the time the potatoes are tender, leave the skillet uncovered until it does, then add the eggs. The dish keeps in the fridge for up to 3 days in a sealed container, but the eggs won't stay soft after reheating. For a meat version, brown small sausages or pieces of smoked pork belly separately and put them over the potatoes; the eggs make it unsuitable for people who avoid them. A green salad with vinegar on the side cuts through the heaviness.