This is roughly what it should look like before it goes into the oven.
This is easy! It’s the best way to use up any odds and end in your fridge. You can add meat, cheese an assortment of vegetables it all works. the best thing is if you have any over it’s just as tasty next day cold. Serve with salad or just on its own. This can easily be cooked in half an hour, like all thinks getting things in the right order an
You will need:
I find a non stick oven safe deep frying pan works best for this.
three medium sized eggs (I find having one or two on standby just incase it needs more to hold it together!)
-One large potato (Diced)
-One medium courgette
-One red onion
-Half a sprig of rosemary
-Oil to fry with (one tbsp ish?)
-Two tbsp of milk (whichever type, this isn’t mandatory, but I find helps to bind)
-100g of cheese (hard cheddar)
Turn the oven on to 180 (fan assisted) or 200. Start by adding the eggs and milk to a bowl and whisk, always wash hands after touching raw egg. Set the bowl to the side ready for when you need it. Get the boiling water ready for the potatoes that need to be peeled and diced. Boil potatoes for roughly ten mins (pro tip- people seem to forget that putting a lid speeds up cooking and therefore use less gas) or until the potato is soft enough to eat.
Whilst the potato is cooking, fry the chopped onion, courgette and rosemary (or whatever you are using) in oil on a medium heat, season to taste. When the potato has cooked add to the vegetable mixture (If adding cooked meats add now) let the potato absorb the flavour for 5 or so minutes before adding the egg mixture. The egg needs to be mixed in and around the vegetables so that it will hold together. Keep cooking on the hob for a good ten minutes, then put into the oven for up to ten minutes. Always check in the middle for raw egg before eating and adjust times accordingly.
Put a plate on top of the frying pan and flip over and you are done.
little green mum 