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

olive oil for frying

Directions:

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.

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.

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.

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.