Julia Almog / In the hood since 1990
JULIA ALMOG - CASSEROLE IN THE PAN
a cup of green peas
three large potatoes
3 soft eggs
a bit of salt
chicken soup powder
Grate the carrots roughly, slice the hardboiled eggs into small cubes, cook potatoes and then peel and slice them into cubes, chop onion into cubes and fry until it becomes golden-brown. Put it all together, add the peas and spices and crush in a mixer.
Heat oil in a deep pan and pour the mixture inside. Cover with a lid. When the mixture becomes golden, take it off the fire, flip it into a plate, and slide it back in the pan to fry the other side.