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Cheese, Tomato and Potato Skillet

A one pot recipe, perfect for lunches or dinners.

Cheese, Tomato and Potato Skillet

Cooks notes: You can swap the blue cheese for cheddar or goat’s cheese here instead if you like. The blue tangy blue cheese works really well with the sweetness from the tomatoes.

Cook time: 16 minutes
Serves: 4

What you’ll need

  • 2 tbsp olive oil
  • 6 Deluxe Cumberland Pork Sausages
  • 250g sunstream tomatoes
  • 1 red onion, sliced
  • 1 tsp dried sage
  • 500g baby potatoes, steamed & cooled
  • 6 eggs, lightly beaten
  • 50ml milk
  • 125g Deluxe Blue Cheese or cheese of your choice
  • 100g rocket, spinach and watercress salad, to serve
  • Small handful parsley, finely chopped to serve
  • Sea salt and freshly ground black pepper

What to do

  1. Heat the oil in a large skillet pan over a medium high heat. Remove the sausages from their casing and break into pieces into the pan, fry for 4-5 minutes until golden.
  2. Remove the tomatoes from their vine and add to the pan along with the onion and sage, stir through and allow to cook for 2-3 minutes until slightly softened.
  3. Slice the baby potatoes and add the the pan.
  4. Whisk together the eggs and milk in a large jug. Reduce the heat, season and crumble over half the blue cheese, pour over the eggs, nuzzle in around the elements in the pan and allow to cook over a low heat for 4-5 minutes until almost cooked through. Crumble over the remaining half of the blue cheese.
  5. Place under a preheated grill for 2-3 minutes until golden, bubbling and until the eggs are fully cooked.
  6. Serve alongside the salad leaves, or leave to cool and slice for lunches.

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