Simple and delicious oven dish perfect with any veggies left in your fridge – and a special treat for potato lovers. This is also a great brunch dish.

Preparation time: 30-40 minutes to cook potatoes + 30 minutes to prepare + 30-40 minutes baking

What you need:

4-5 large potatoes, cooked and peeled (you can use any type of potatoes; I prefer the waxy types to the floury sorts – such as red potatoes or golden Yukan)

1 large onion, chopped

3 garlic cloves, minced

2 large carrots, chopped into small pieces

1 zucchini, cut into small pieces

2 bell peppers (any color), cut into small pieces

½ cup cauliflower florets

1 tablespoon veggie oil

3 eggs

½ cup (100ml) milk

½ cup (100ml) heavy cream (you can substitute with milk)

2 cups (250g) shredded mozzarella cheese (cheddar cheese is also nice)

Pepper and salt

½ teaspoon nutmeg

3 teaspoons curry powder

3 tablespoons parsley

How to do it:

Cook potatoes until soft, let cool down, peel and slice them

Heat oil to medium heat in a medium size pot, add onions and cook until translucent, about 4 minutes

Add garlic, cook for another minute

Add carrots and a bit of water so the bottom doesn’t stick, let cook for 2 minutes

Add cauliflower florets, stir and cook for another 2 minutes

Add peppers and zucchini, mix veggies well, add a little more water to prevent burning

Add salt & pepper and cook for another 3-4 minutes until veggies are tender

Turn off heat and keep veggies in the pot

Mix eggs with milk and cream, add salt, pepper and nutmeg and ½ teaspoon curry, set aside

Set oven to 375 F. (190 C.)

Use an oven casserole dish and add about half of the potato slices so the bottom is covered – two layers is fine (depending on the size of your dish you may need more than half), sprinkle curry powder on top of the potatoes

Sprinkle half of the shredded mozzarella over the potatoes

Add cooked veggies on top, distribute evenly

Add remaining potato slices on top of the veggies

Pour egg-milk mix evenly over the potatoes and veggies

Sprinkle the remaining shredded mozzarella on top

Put dish into the oven and bake for 30-40 minutes until the top is slightly browned

Sprinkle parsley on top and let the casserole stand and cool down for 10 minutes before serving.

Enjoy!