An outer circle of sliced potatoes, an inner circle of sliced tomatoes, a center of chopped bell peppers and onions. Cooked with butter. Topped with cheese.

Cheese-topped skillet potatoes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Connie Veneracion


  • 3 tablespoons cold butter
  • 2 potatoes boiled in salted water and cooled
  • 2 to 3 tomatoes
  • 1 large bell pepper
  • 1 small small onion
  • salt
  • pepper
  • 1 to 2 eggs beaten
  • 1/4 lemon
  • grated cheese as much as you like
  • chopped parsley to garnish


  • Rub 1 tbsp. of butter on the bottom and sides of an eight-inch skillet. Cut the rest into small pieces.
  • Cut the potatoes and tomatoes into 1/4-inch thick slices.
  • Core and seed the bell pepper. Roughy chop along with the onion.
  • Arrange the potato slices around the outer edge of the skillet, the slices slightly overlapping one another.
  • Make a similar inner circle with the tomato slices making sure that the center of the skillet remains unfilled.
  • Fill the hollow center with the chopped bell pepper and onion.
  • Sprinkle everything generously with salt and pepper.
  • Dot with the remaining butter.
  • Set the pan over medium heat. Cover after three minutes to create enough steam to soften the pepper and onion pieces a little. Cook for two to three minutes.
  • Pour in the beaten egg or eggs. Continue cooking, uncovered, for another minute or two or until the eggs are set.
  • Turn off the heat. Squeeze the lemon quarter over everything. Sprinkle the vegetables with grated cheese and chopped parsley.