Potato Egg Cheese Skillet

Turkish weekend breakfast skillet: thin-sliced potato fried both sides, then topped with beaten egg and grated cheese and cooked covered.

19 g protein

Breakfast · Turkish

Ingredients

2 medium potato, ~350–400 g total (estimate)
2–3 egg, beaten
grated kasar cheese, ~50 g (estimate) — or grana padano from the pantry as a substitute (kasar is a Turkish semi-hard melting cheese)
oil, for frying (enough to coat the pan)
salt, to taste

Peel the potatoes and slice them thinly with a vegetable peeler (as in the reel).
Heat oil in a non-stick pan → add the potato slices → cook until golden on one side → flip and cook the other side.
Pour the beaten eggs over the potatoes → scatter the grated cheese on top → cover the pan.
Cook until the egg is set → serve hot.