Vegetable Mushroom Potato Bake

Vegetable Mushroom Potato Bake

Ingredients:

• • 3-4 medium potatoes, sliced
  • 1 onion, finely chopped
  • 1 carrot, grated

• • 150 g mushrooms, sliced
  • 2 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 1/2 teaspoon ground garlic
  • 1/4 teaspoon ground nutmeg

• • 150 g mozzarella cheese (3.52 oz), shredded
  • 50 g Parmesan cheese, grated
  • 6-8 cherry tomatoes, halved

• Vegetable oil for frying

Directions:

1. 1. Prepare potatoes: Heat vegetable oil in a frying pan and fry the potato slices until golden and tender. Season with salt and pepper, then set aside.
   2. Sauté vegetables: In the same pan, add a bit more oil if necessary, and sauté the onions until translucent. Add grated carrots and mushrooms, cooking until soft. Season with salt, ground garlic, and nutmeg.

1. 1. Layer ingredients: In a greased baking dish, layer the fried potatoes at the bottom. Top with the sautéed vegetables, then sprinkle half of the mozzarella cheese over the vegetables.
   2. Add eggs and cheese: In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs over the vegetables. Arrange halved cherry tomatoes on top, then finish with the remaining mozzarella and Parmesan cheese.
   3. Bake: Preheat the oven to 180°C (350°F) and bake the dish for 30 minutes or until golden brown and the cheese is melted and bubbly.

1. Serve: Let cool for a few minutes, then serve hot.

Serving Suggestions:

• • Enjoy with a side of green salad or fresh bread for a complete meal.
  • Add a dollop of sour cream or Greek yogurt for extra creaminess.

Cooking Tips:

• For added flavor, you can sprinkle some herbs like thyme or rosemary over the dish before baking.
• If you prefer a crispier top, switch the oven to broil for the last 5 minutes.