Budget Potato, Oat and Leek Skillet Cake with Mild Mustard Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an oven-safe 24 cm / 9.5 inch skillet with a little of the vegetable oil.

2. 2

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

3. 3

   While the potatoes cook, combine the rolled oats and milk in a bowl and let stand for 5 minutes so the oats soften.

4. 4

   Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the onion, leek, and garlic. Cook for 6 to 8 minutes with a pinch of salt until soft and lightly golden.

5. 5

   In a large bowl, combine the mashed potatoes, soaked oats, the sautéed onion, leek, and garlic, the eggs, half of the grated cheese, the fresh parsley, black pepper, sweet paprika, and the remaining salt. Mix until you have a thick, even batter.

6. 6

   Transfer the mixture to the greased skillet and flatten the top with a spoon. Cook over medium heat for 4 minutes so the base starts to brown.

7. 7

   Spread the top with the mild mustard. Mix the breadcrumbs with the remaining grated cheese and 1 teaspoon of vegetable oil, then scatter it over the top to create the crust.

8. 8

   Transfer the skillet to the oven and bake for 18 to 20 minutes at 200 °C / 400 °F, until the top is golden and firm.

9. 9

   Let it rest for 5 minutes before slicing. Serve the skillet cake hot or warm in portions.