Homecooking: Cheese-topped Potatoes

I'm into the process of going semi-vegetarian,no red meat years ago only fish & chicken. And finding meals that are easy is a challenge for me & my husband because I am below average in the kitchen and I will be back into the workforce next week. So last week, I tried this recipe adapted from casaveneracion.com

Preparation: 5 minutes

Cooking Time: 10 minutes

Serves 2

Ingredients:

• 2 tbsp cold butter
• 1 large potato boiled in salted water and cooled
• 1 medium tomato
• 1 medium bell pepper
• 1 small onion
• salt & pepper
• 1 egg, beaten
• a quarter of lemon
• grated cheese
• chopped parsley

Direction:

Rub 1 tbsp of butter on the bottom & sides of skillet.( I used a vision cooking ware instead of skillet).

Cut the potato & tomato into 1/4 inch thick slices.

Cone & seed the bell pepper and chop roughly along with the onions.

Arrange the potato slices around the edge of the skillet, slightly overlapping one another.

Make a similar inner circle with the tomato slices.Make sure that the center of the skillet remains unfilled.

Fill the unfilled center with chopped bell pepper & onion. Sprinkle with salt & pepper.
Dot the remaining butter.
Set the pan over medium heat. Cover after 3 mins. to soften the pepper & onion. Cook for 2-3 mins.
Pour in the beaten egg. Continue cooking, uncovered for another minute or until the egg  is set.
Turn off the heat. Squeeze the lemon over everything. Sprinkle with grated cheese & chopped parsley.

Serve and Enjoy.