Rustic Bread, Potato and Onion Skillet Pie with Paprika Crust

Instructions

1. 1

   1. Place the bread cubes in a large bowl and toss them with the water and milk. Let stand for 5 minutes so the bread softens without completely falling apart.

2. 2

   2. Meanwhile, heat 1 tablespoon of oil in a medium oven-safe skillet over medium heat. Add the potato and cook for 8 minutes, stirring occasionally, until it starts to soften.

3. 3

   3. Add the onion and cook for 5 more minutes. Stir in the garlic, 1 teaspoon of smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring, until the garlic is fragrant.

4. 4

   4. If finishing the pie in the oven, preheat it to 220 °C / 425 °F. If making it entirely on the stovetop, keep the heat low for the final steps.

5. 5

   5. To the bowl with the soaked bread, add the beaten eggs, half of the grated cheese, the potato-onion mixture, and the parsley. Mix well until you have a moist, even batter.

6. 6

   6. Grease the same skillet with the remaining tablespoon of oil and add the mixture, pressing gently with a spatula to compact it. Cook over low heat for 8 minutes, until the bottom is golden.

7. 7

   7. Sprinkle the remaining grated cheese and the remaining teaspoon of smoked paprika over the top.

8. 8

   8. Transfer the skillet to the oven and bake for 8 minutes at 220 °C / 425 °F, or until the top is golden and set. If not using the oven, cover the skillet and cook over very low heat for 10 minutes, until the center is set and the cheese has melted.

9. 9

   9. Remove from the heat, let rest for 5 minutes, and cut into portions. Serve hot.