- 1 large russet potato
- 100ml tomato sauce or pasta sauce
- parma ham
- mozzarella cheese
- parmesan cheese
- parsely
- 1 egg
Slice the potato into thin slices, about a 1mm thick.
Splash your non-stick pan with oil, then layer the potato slices around, starting from the outside working inward. Sprinkle with parmesan cheese, and cover with a lid and let it cook for 5-8 minutes on low heat.
Spread the tomato sauce over the potatoes, layer some mozzarella cheese, and cover on medium heat for 2 minutes.
Remove from the lid, drop your parma ham, crack and egg, and cover for 30 seconds to a minute, just to cook the egg a little. Make sure NOT to over cook, or you’ll kill the rich, runny egg juices.
Serve with diced parsley and dried chili flakes.