Instructions:
Preheat the oven to 180°C (356°F). Butter a meal that’s going in the oven.
Prepare the casserole:
Boil the potato slices until just tender, about 10 minutes; draining.
In a large bowl, whisk the eggs with the salt, paprika and chives.
Arrange half of the potatoes in the prepared baking dish. Sprinkle a little mozzarella and dill over the potatoes. Repeat with remaining potatoes, mozzarella and dill.
Pour the egg mixture evenly over the potatoes in layers.
Place in the oven and bake for about 45 minutes, or until the eggs are set and the top is golden brown.
Prepare the stir-fry:
While the casserole is cooking, heat a skillet over medium heat. Add a little oil, then fry the onions and garlic until translucent.
Add the mushrooms and peppers and cook until tender.
Stir in the soy sauce and ketchup and cook for another 2-3 minutes, allowing the flavors to blend.
Serve the dish:
Cut the casserole into quarters and serve with the mushroom and pepper sauté on the side.
