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1. Prepare the Potatoes:
Peel and slice the potatoes into thin rounds.
Boil the potato slices in salted water until just tender. Drain and set aside.
2. Prepare the Minced Meat Mixture:
Heat some vegetable oil in a large frying pan over medium heat.
Add the chopped onion and sauté until translucent.
Add the minced garlic and cook for another minute.
Add the minced meat and cook until browned. Season with salt, ground black pepper, dried ground sweet paprika, and dried ground garlic to taste.
Add the sliced mushrooms and cook until they release their juices and are tender.
Stir in the tomato sauce and let it simmer for a few minutes. Remove from heat.
3. Assemble the Casserole:
Preheat your oven to 180°C (350°F).
In a large baking dish, layer half of the boiled potato slices.
Spread the minced meat mixture evenly over the potatoes.
Cover with the remaining potato slices.
Pour the beaten eggs over the entire casserole.
Sprinkle the grated mozzarella cheese on top.
4. Bake:
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and golden brown.
5. Serve:
Once the casserole is done baking, remove it from the oven and let it cool slightly.
Sprinkle the chopped spring onions over the top.
Serve the casserole hot, optionally with a yogurt-garlic sauce on the side.
Serving Suggestions
Serve with a side salad for a complete meal.
Pair with a light white wine or your favorite beverage.
Garnish with fresh parsley or chives for added color and flavor.
Cooking Tips
Boil potatoes just until tender to avoid them becoming too soft when baked.
Season the minced meat well to enhance the flavor of the casserole.
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