This is free on a green day:
Skillet 'pizza'
The potato and egg base makes this a really filling snack. We've topped the pizza with healthy cherry tomatoes, but you could use chopped mushrooms, peppers or onions.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes, approx
Fry Light oil
800g (1 3/4lb) potatoes, peeled, boiled (for 6-7 minutes) and grated
1 small egg, lightly beaten
For the topping
200g (7oz) cherry tomatoes, halved or quartered
3 garlic cloves, peeled and crushed
Small handful chopped rocket leaves
1. Spray a 22cm (8½in) non-stick skillet or frying pan with Fry Light. In a bowl, mix together the grated potatoes and egg. Season generously and spoon this mixture into the prepared skillet or frying pan, pressing down carefully with the back of a metal spoon to make a flat base.
2. Place the skillet or frying pan over a medium heat and cook the 'pizza' base for 8-10 minutes.
3. Meanwhile, preheat the grill to medium-hot. Mix together the cherry tomatoes and garlic in a bowl, crushing them lightly with a fork. Spoon onto the top of the potato mixture and place under the grill for 3-4 minutes or until bubbling and hot. Remove from the grill, scatter over the rocket leaves and serve straight from the pan.