Budget Potato, Oat and Spinach Skillet Pie with Quick Tomato Sauce

Instructions

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   1. Place the potato in a pot with enough water and a pinch of salt. Cook for 12 to 15 minutes, until tender. Drain well and mash into a rustic puree.

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   2. While the potato cooks, heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and 2 minced garlic cloves. Cook for 4 to 5 minutes until the onion is soft.

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   3. Add the spinach to the skillet with the onion and garlic. Cook for 2 minutes, stirring, until the spinach wilts and reduces in volume. Remove from the heat.

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   4. In a large bowl, combine the mashed potato, oats, spinach mixture, eggs, wheat flour, half of the grated cheese, 1/2 teaspoon sweet paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and black pepper. Mix until you have a thick batter.

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   5. Heat the remaining tablespoon of oil in a medium nonstick oven-safe skillet. Spread the mixture evenly, pressing it with a spoon to form a pie about 1.2 inches thick.

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   6. Cook the pie over medium-low heat for 6 to 8 minutes until the bottom is golden. Sprinkle the remaining grated cheese on top.

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   7. Transfer the skillet to a preheated oven at 220 °C / 425 °F for 10 to 12 minutes, until the top is set and the cheese is golden. If your skillet is not oven-safe, finish cooking covered on very low heat for 8 to 10 minutes.

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   8. For the sauce, place the crushed tomato, water, remaining minced garlic clove, remaining sweet paprika, remaining dried oregano, and remaining salt in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring, until slightly thickened.

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   9. Let the pie rest for 5 minutes. Slice into portions and serve hot with the quick tomato sauce on top or on the side.