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🍽️ Crispy Potato and Mortadella Casserole

458 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• 2 eggs
• 125 ml milk
• 150 g mortadella
• 2 tbsp parsley
• salt
• pepper (from the mill)
• 2 garlic cloves
• 2 tbsp oil
• 1 bunch herbs
• 50 g parmesan
• 4 bell peppers

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the unpeeled potatoes in water until cooked.
3. 3. Drain the water and let the potatoes cool down.
4. 4. Cut the mortadella into small cubes.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat one tablespoon of oil in a pan.
7. 7. Fry the mortadella cubes and garlic while stirring.
8. 8. Mix the chopped parsley with the warm meat mixture.
9. 9. Set the mixture aside.
10. 10. Wash the bell peppers.
11. 11. Halve the bell peppers and remove the inside.
12. 12. Cut the peppers into thin strips.
13. 13. Peel the cooled potatoes.
14. 14. Slice the potatoes into thin rounds.
15. 15. Preheat the oven to 220 degrees.
16. 16. Whisk the eggs with the milk.
17. 17. Season the egg milk with salt and pepper.
18. 18. Layer the potato slices, pepper strips, and meat mixture alternately in a baking dish.
19. 19. Lightly salt the potato layers.
20. 20. Pour the egg cream over the layered ingredients.
21. 21. Bake the casserole in the center of the oven with fan at 200 degrees for about 30 minutes.
22. 22. Wash the herbs meanwhile.
23. 23. Shake the herbs dry.
24. 24. Finely chop the herb leaves.
25. 25. Mix the chopped herbs with the parmesan.
26. 26. Sprinkle the herb-parmesan mixture over the casserole.
27. 27. Drizzle the remaining oil over the casserole.
28. 28. Bake the casserole for another 5 minutes until crispy.

Nutrition per serving

• kcal: 458
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 40 g