Stale Bread Skillet with Potatoes, Vegetables and Egg

Stale bread, potatoes and leftover vegetables are fried until crispy in a pan and bound with an egg and milk mixture. A filling leftover meal that's on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g stale wheat bread
• 300 g cooked potatoes from the day before
• 200 g leftover vegetables (e.g. bell pepper, zucchini, carrot)
• 1 pc onion
• 1 pc garlic clove
• 3 pc eggs
• 150 ml milk
• 2 tbsp cooking oil
• 0.5 bunch bunch flat-leaf parsley
• pinch salt
• pinch pepper

Method

1. Cut the stale bread into coarse cubes, pour the milk over it in a bowl and let it soak for about 5 minutes.
2. Cut the potatoes into cubes, finely dice the onion, finely chop the garlic and cut the vegetables into small pieces.
3. Heat 2 tbsp cooking oil in a large pan, fry the potatoes and vegetables over medium heat for about 8 minutes until they take on a little color.
4. Add the onion and garlic and fry for another 2 minutes.
5. Add the soaked bread with the remaining milk to the pan and fry for 3 minutes, stirring, until crispy.
6. Whisk the eggs with salt and pepper, pour over the pan, cover and let set over low heat for about 5 minutes.
7. Finely chop the parsley, sprinkle it over the dish and serve hot.