Heat some vegetable oil in a pan over medium heat. Fry the sliced potatoes until lightly golden, seasoning with salt, pepper, and paprika. Set aside.
In another pan, heat a little vegetable oil and cook the minced beef until browned. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
Add the tomatoes in their own juice and paprika to the beef mixture. Simmer for about 10 minutes to let the flavors combine.
In a large casserole dish, layer the cooked potatoes, followed by the beef mixture.
Beat the eggs and mix them with sour cream, seasoning with salt and pepper. Pour the egg mixture evenly over the casserole.
Sprinkle the grated mozzarella cheese over the top of the casserole.
Bake in the oven for 30 minutes or until the top is golden and bubbly.
Serving Suggestions:
Serve with a side of steamed vegetables for a balanced meal.
Pair with a crisp green salad with lemon vinaigrette.
Top with fresh herbs like parsley or basil for extra flavor.
Serve with a slice of crusty bread to soak up the sauce.
Cooking Tips:
For extra creaminess, use a mixture of sour cream and heavy cream.
Make sure the potatoes are sliced thinly to cook evenly.
If the top browns too quickly, cover the casserole with foil and continue baking until done.
Nutritional Benefits:
The combination of beef and potatoes provides a good balance of protein and carbohydrates.
Mozzarella adds a rich source of calcium and protein, while tomatoes contribute vitamins like vitamin C and antioxidants.
The use of olive oil and spices boosts the flavor without excess calories.
Dietary Information:
This dish contains dairy, gluten, and eggs.
It can be made gluten-free by using gluten-free breadcrumbs or omitting breadcrumbs altogether.
Nutritional Facts (per serving):
Calories: 450
Protein: 28 g
Carbs: 35 g
Fat: 25 g
Fiber: 4 g
Sodium: 650 mg
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, bake in the oven for 15-20 minutes or microwave for a few minutes until heated through.
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