Potatoes with Eggs – A Delicious Meatless Dish

Preheat your oven to 180°C (350°F).

Peel and slice the potatoes. Grate the carrot and chop the onion, bell pepper, garlic, and tomatoes.

Cook the Potatoes:

In a large skillet, heat olive oil over medium heat. Add the sliced potatoes and cook until they begin to soften, about 5-7 minutes.

Add the butter and cook the potatoes until golden and tender. Season with salt, black pepper, and a pinch of sweet paprika.

Cook the Vegetables:

Add the chopped onion, bell pepper, and grated carrot to the skillet. Cook for another 5 minutes until softened.

Stir in the chopped tomatoes and garlic. Let it cook for an additional 2-3 minutes, until everything is well combined and the tomatoes soften.

Assemble the Dish:

Transfer the cooked mixture to a baking dish. Spread it evenly across the bottom of the dish.

In a separate bowl, whisk the eggs, ricotta, and mozzarella together. Season with salt and pepper to taste.

Pour the egg and cheese mixture over the potato and vegetable mixture. Stir gently to combine.

Bake:

Place the dish in the preheated oven and bake for 30 minutes, or until the eggs are set and the top is golden and bubbly.

Garnish and Serve:

Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Serving Suggestions:
This dish pairs wonderfully with a simple green salad or crusty bread for a complete meal. It can be enjoyed hot or cold, making it perfect for leftovers!

Enjoy the rich, creamy flavors of potatoes with eggs, a dish that will impress anyone who tastes it.