Potato casserole with chicken in a frying pan

A vegetable peeler is a seemingly simple tool that's rarely used for anything other than that. But try using a vegetable peeler to cut potatoes, not just peel them, and you'll be able to make a delicious chicken and cheese casserole—which, by the way, can also be cut with a vegetable peeler!

Step-by-step recipe

Step 1:

Using a vegetable peeler, slice the potatoes into thin slices, place them in a bowl, cover with water, rinse and place in a clean bowl.

Step 2:

Cut the chicken breast into small pieces and add to the potatoes.

Step 3:

Add the egg, salt, flour, and black pepper. Mix thoroughly.

Step 4:

Drizzle a little oil into the pan and pour in the mixture. Smooth it out, cover, and cook for 15 minutes over medium heat.

Step 5:

Cover the pan with a plate, invert the casserole onto it, and carefully return it to the pan on the other side. Trim the edges with a spatula and cook, covered, for another 15 minutes.

Step 6:

Grate the mozzarella on a coarse grater and sprinkle it over half of the casserole.

Step 7:

Crack an egg onto the mozzarella layer.

Step 8:

Cover the egg and mozzarella with four slices of processed cheese.

Step 9:

Cook, covered, for 10 minutes over medium heat.

Step 10:

Using a spatula, make a groove down the middle of the casserole and carefully fold it in half.

Step 11:

Cook over medium heat, covered, for 5 minutes.

Step 12:

Place the arugula on a plate and cut the small tomatoes into halves or quarters.

Step 13:

Pour in olive oil, shave 25 grams of Parmesan cheese with a vegetable peeler, and drizzle the salad with balsamic vinegar.

Step 14:

Cut the casserole into pieces and serve with salad.

Cooking tips

When slicing potatoes with a vegetable peeler, keep them impaled on a fork to protect your fingers.

Cook the casserole covered to prevent it from drying out.