Pepperoni Skillet

From the Kitchen of Cheryl Qualls

5-7 scrubbed white or red potatoes, sliced with skins on
1 small onion, diced
4 tablespoons of margarine (not butter, it will burn or you can use a bit of corn oil)
1 8 ounce can tomato sauce
1 "Aldi" sized package of sliced pepperoni
1 8ounce package of shredded mozzerella cheese

Melt margarine in a non-stick pan and sautee the onion for a minute or two.
Add sliced potato and season with salt and pepper. Cover and cook on medium for about 15 minute (turning once if you want to.)
Pour the tomato sauce in the center two-thirds of the skillet.
Arrange pepperoni on top. Top with cheese.
Cover and cook about 5 minutes until cheese is melted and potatoes are soft.
Slice in wedges and serve like a rustic pizza. Yummy.