Budget Potato, Pea and Golden Bread Skillet Cake

Instructions

1. 1

   1. Place the day-old bread in a bowl and cover it with the milk. Let it soak for 5 minutes until softened, then mash it lightly with a fork.

2. 2

   2. Coarsely grate the potatoes and squeeze them with your hands or in a clean kitchen towel to remove some of the excess moisture.

3. 3

   3. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Add the garlic and cook 30 seconds more. Stir in the peas, sweet paprika, dried oregano, salt, and black pepper. Cook for 2 minutes and remove from the heat.

4. 4

   4. In a large bowl, combine the grated potatoes, milk-soaked bread, the onion and pea mixture, eggs, wheat flour, grated cheese, and parsley. Mix well until you have a moist, compact mixture.

5. 5

   5. Heat the remaining 1 tablespoon of vegetable oil in a 24 to 26 cm / 10-inch oven-safe nonstick skillet. Add the mixture and press it down with a spatula to form an even cake.

6. 6

   6. Cook over medium-low heat for 10 minutes, shaking the pan occasionally to prevent sticking, until the bottom is golden.

7. 7

   7. If your skillet is oven-safe, finish cooking in a preheated oven at 200 °C / 400 °F for 15 minutes. If not, cover the skillet and cook over low heat for 15 more minutes, then invert the cake onto a plate and cook the other side for 5 additional minutes.

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   8. Let it rest for 5 minutes before slicing. Serve hot or warm.

9. 9

   9. Make sure the center is fully cooked and firm before serving; if needed, cook 2 to 3 extra minutes over low heat or 5 more minutes in the oven at 200 °C / 400 °F.