The name comes from the small, round ceramic pot it’s cooked in - you can find these pots in any souvenir shop or market stall. The dish is very old and very adaptable as it depends on whatever ingredients you have available. It’s simple to cook and methodical in preparation. You cut up all the bits into small pieces - ours has yellow cheese, sirene, ham, tomato, pepper and leek - then layer them inside the pot and put it in the oven. Just before it’s ready, you crack an egg on top. Everything melts together into a magnificent goo.
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