1/3 of a 375 g Lesters All-Beef Salami, diced small
20 to 25 baby potatoes
2 tablespoons olive oil
4 eggs
1 cup 2% milk
1 cup shredded Swiss cheese
Salt and pepper to taste
Star product
Preparation
In a large saucepan, place the potatoes and cover with cold water. Add salt. Bring to a boil, then cook for 18 to 20 minutes, until tender. Drain.
Preheat the oven to 190°C (375°F).
Place the potatoes in a cast-iron skillet or a 23 cm (9-inch) round baking dish. Using the bottom of a glass, mash the potatoes to cover the bottom and sides of the pan. Brush with half of the oil, then season with salt and pepper.
Bake for 15 minutes, until the potatoes are golden brown.
Meanwhile, heat the remaining oil over medium heat in a skillet. Sauté the salami until crispy. Remove from heat.
In a bowl, whisk the eggs with the milk.
Spread two-thirds of the salami over the potato crust and top with half of the cheese. Pour the egg mixture into the pan. Top with the remaining cheese and salami.
Bake for 20 to 25 minutes, until the eggs are set in the center.
