Potato, Egg, and Mozzarella Bake (Page 3 ) | September 5, 2024

Annonce:

Prepare the Potatoes:
- Peel and chop the potatoes into small, even-sized pieces. Boil them in a pot of water with a pinch of salt until tender, about 10-15 minutes. Drain and set aside.
Prepare the Baking Dish:
- Grease a baking dish with the butter, ensuring the bottom and sides are well-coated.
Layer the Potatoes:
- Spread the boiled potatoes evenly in the greased baking dish.
Pre-bake the Potatoes:
- Preheat the oven to 180°C (350°F). Place the baking dish in the oven and bake the potatoes for 10 minutes to give them a slightly crispy base.
Prepare the Egg Mixture:
- In a mixing bowl, beat the eggs with salt and pepper to taste. Add the sour cream or natural yogurt and mix until well combined.
Add the Toppings:
- Scatter the halved cherry tomatoes, grated mozzarella cheese, and spinach evenly over the potatoes in the baking dish.
Pour the Egg Mixture:
- Pour the prepared egg mixture evenly over the layered ingredients in the baking dish, ensuring it covers all the toppings.
Bake the Casserole:
- Return the baking dish to the oven and bake at 180°C (350°F) for 30 minutes, or until the top is golden and the eggs are set.
Serve:
- Allow the casserole to cool slightly before slicing and serving. Enjoy your delicious baked potato and egg casserole!