Skillet Semolina, Onion and Tomato Cake with Cheese Crust

Instructions

1. 1

   Heat the water in a medium saucepan until it reaches a gentle boil. Add 1/2 teaspoon of the salt and slowly rain in the semolina, stirring constantly for 3 to 4 minutes until thickened. Remove from the heat and let it cool slightly for 5 minutes.

2. 2

   Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the onion and cook for 6 to 8 minutes until golden and soft. Stir in the garlic, tomato, sweet paprika, dried oregano, remaining salt, and black pepper. Cook 5 minutes more, stirring, until the tomato softens and loses some of its liquid.

3. 3

   Transfer the cooked semolina to a large bowl. Add the onion-tomato mixture, the beaten eggs, and 50 g (about 2 oz) of the grated cheese. Mix well until everything is evenly combined.

4. 4

   Heat the remaining oil in the same skillet over medium-low heat. Add the mixture and press it down with a spatula to form a compact, even-thickness cake. Cook for 8 to 10 minutes until the bottom is golden.

5. 5

   Sprinkle the remaining cheese on top. If your skillet is oven-safe, transfer it to a preheated oven at 220 °C / 425 °F for 8 to 10 minutes, until the top is golden. If it is not oven-safe, cover the skillet and cook over very low heat for 6 to 8 minutes until the cheese melts and the center is set.

6. 6

   Let the cake rest for 5 minutes before slicing. Serve hot in portions, making sure each plate gets some golden base and cheese crust.