Potato, Egg, and Mozzarella Bake

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Directions

  1. 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.
  2. Prepare the Baking Dish:
    • Grease a baking dish with the butter, ensuring the bottom and sides are well-coated.
  3. Layer the Potatoes:
    • Spread the boiled potatoes evenly in the greased baking dish.
  4. 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.
  5. 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.
  6. Add the Toppings:
    • Scatter the halved cherry tomatoes, grated mozzarella cheese, and spinach evenly over the potatoes in the baking dish.
  7. Pour the Egg Mixture:
    • Pour the prepared egg mixture evenly over the layered ingredients in the baking dish, ensuring it covers all the toppings.
  8. 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.
  9. Serve:
    • Allow the casserole to cool slightly before slicing and serving. Enjoy your delicious baked potato and egg casserole!

Serving Suggestions

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