Cheesy Potato & Vegetable Skillet Cake

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35–40 minutes

Ingredients

• 4 medium potatoes, peeled and diced small
• 1 medium zucchini, diced
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 cup (100 g) shredded mozzarella cheese
• ½ cup (50 g) grated Parmesan cheese
• 5 large eggs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp paprika
• 2 tbsp all-purpose flour (optional, for extra structure)

Instructions

1. Cook the Vegetables

1. Heat 1 tablespoon olive oil in a large skillet.
2. Add onion and cook for 3–4 minutes.
3. Add potatoes and cook for 8–10 minutes, stirring occasionally.
4. Add zucchini, carrot, and garlic.
5. Cook another 5 minutes until vegetables begin to soften.
6. Remove from heat and cool slightly.

2. Prepare the Mixture

1. In a large bowl, whisk eggs.
2. Add mozzarella, Parmesan, parsley, Italian seasoning, salt, pepper, paprika, and flour.
3. Stir in the cooked vegetables until evenly combined.

3. Cook the Cake

1. Wipe out the skillet and add remaining olive oil.
2. Pour the mixture into a well-greased 9-inch (23-cm) oven-safe skillet.
3. Press gently to level the surface.
4. Cook over medium-low heat for 5 minutes to set the bottom.

4. Bake

1. Transfer to a preheated 375°F (190°C) oven.
2. Bake for 25–30 minutes, until golden brown and set in the center.

5. Finish

1. Let rest for 10 minutes.
2. Run a knife around the edge and invert onto a serving plate.
3. Garnish with chopped parsley.

Optional Add-Ins

• Cooked mushrooms
• Spinach
• Bell peppers
• Crumbled feta
• Bacon bits
• Green onions

Serving Suggestions

Serve with:

• Greek yogurt or sour cream
• Fresh salad
• Roasted vegetables
• Garlic sauce.