Garlic Potato and Egg Pasta Skillet

A comforting one-pan dish combining tender pasta, crispy garlic potatoes, and fluffy scrambled eggs in a creamy garlic milk sauce. Perfect for a hearty and satisfying meal.

Steps

1. Boil pasta in salted water according to package instructions until al dente. Drain and set aside. 2. In a skillet, heat olive oil/butter over medium heat. Add diced potatoes and cook until golden and crispy, about 8-10 minutes. 3. Add minced garlic to the potatoes and sauté for 1 minute until fragrant. 4. In a small bowl, whisk the egg with milk, salt, and pepper. 5. Push potatoes and garlic to the side of the skillet and pour the egg mixture in the empty space. 6. Gently scramble the eggs until just set. 7. Add pasta to the skillet and toss everything together, letting the milk create a light creamy coating. 8. Adjust seasoning if needed and garnish with fresh parsley or chives before serving.

50g pasta (penne or fusilli) 1 small potato (about 100g), diced 1 clove garlic, minced 1 large egg 50ml milk 1 tbsp olive oil or butter Salt and pepper to taste Fresh parsley or chives for garnish (optional)