Don’t feel like turning on the oven but want something tasty? potatoes and mozzarella in a pan are a truly perfect solution. In 20/30 minutes you’ll bring to the table a really good, simple, warm and stringy dish that will surely please both adults and children. It’s a fridge-clearing recipe that transforms two simple ingredients into a really flavorful dish. The secret is in the crunchy exterior, the soft interior and a cascade of mozzarella that strings with every bite. The dish is then enhanced with dried oregano. A rustic dish that never goes out of style. If you like potatoes you can also try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare potatoes and mozzarella in a pan
- 9 oz potatoes (precooked)
- 3 oz mozzarella for pizza
- to taste salt
- to taste dried oregano
Tools
- Cutting board
- Knife
Steps to make potatoes and mozzarella in a pan
To prepare potatoes and mozzarella in a pan, first decide whether to use regular potatoes or precooked ones. I used vacuum-packed precooked potatoes from the supermarket fridge, but you can use regular potatoes if you prefer. If you use raw potatoes, wash them well under running water, boil them for about 15/20 minutes if desired, then cut them into pieces and sauté them in a pan with extra virgin olive oil until golden. I used the precooked ones and sautéed them for about 7 minutes until nicely browned.
Then add salt, and pepper if you like, and top with the mozzarella. Cover with a lid and reduce the heat to low until the cheese is completely melted. With the heat off, sprinkle a little dried oregano on top. Serve hot and nice and stringy.
Storage and tips
You can store potatoes and mozzarella in the refrigerator in an airtight container for up to 2 days.
Let the potatoes and mozzarella cool completely before placing them in a container, otherwise the trapped steam will make both the potatoes and the mozzarella soggy.
Reheat them in a pan with a drizzle of extra virgin olive oil if needed.
