Crispy salami, potato & mozzarella skillet

PREP TIME: 15 MIN | COOK TIME: 35 MIN | SERVES: 4

YOU’LL NEED:

• Calabrese Salami 200g

• 600g baby potatoes, halved

• 150g mozzarella, torn

• 2 tablespoons olive oil

• ½ red onion, thinly sliced

• 1 teaspoon dried oregano

• 250g cherry tomatoes

• Fresh basil leaves

• 2 garlic cloves, finely chopped

• Optional: chilli flakes

• Salt & cracked black pepper

1. COOK THE POTATOES

   Preheat the oven to 200°C. Place the potatoes in a large ovenproof pan, drizzle with olive oil and season with salt, pepper and oregano. Roast for 20 minutes until almost tender.

2. ADD THE SALAMI

   Add the sliced salami, red onion, garlic and cherry tomatoes to the pan. Toss everything together and return to the oven for 8–10 minutes, until the salami is crispy and the tomatoes begin to soften.

3. ADD THE MOZZARELLA

   Scatter the mozzarella over the potatoes and salami. Return to the oven for 5 minutes, or until the cheese is melted and lightly golden.

4. FINISH AND SERVE

   Top with fresh basil, cracked black pepper and chilli flakes, if desired. Serve warm directly from the skillet.