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Main dishes

Potato casserole with lecsó, mozzarella and eggs

A casserole of cubed potatoes, onion, lecsó pepper and tomato stew, and mozzarella, baked with a beaten egg topping. Serves 4.

Vegetarian · Translated from Slovak ·

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Recipe at a glance

Prep time
40 min
Cook time
35 min
Total time
1 hr 15 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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This meatless potato casserole combines potatoes boiled in their skins and cut into cubes, onion sautéed with lecsó (Hungarian pepper and tomato stew), and two balls of mozzarella. Everything is mixed together and baked in a baking dish, then topped with beaten eggs toward the end of baking and cooked until set and golden. It is also a good way to use leftover boiled potatoes. Serve with a dill pickle or čalamáda, a pickled mixed vegetable relish.

Ingredients

4 servings

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Instructions

Tip: tap a step to mark it as done.

  1. Potatoes

    Wash the potatoes, boil them in their skins, and let cool. Peel and cut into cubes as you would for potato salad.

  2. Onion and lecsó

    Chop the onion and sauté in the oil until translucent. Add the lecsó and stir briefly. Cut the mozzarella into cubes.

  3. Bake

    Mix the potatoes with the lecsó and mozzarella, season with salt and pepper, and transfer to a greased baking dish. Bake in an oven preheated to 200 °C (400 °F) for about 25 minutes.

  4. Egg topping

    Beat the eggs with a pinch of salt, pour over the potatoes, and bake for about 10 more minutes, until the eggs are set and the top is golden. Serve with a dill pickle or čalamáda, a pickled mixed vegetable relish.

Tip: Potatoes boiled a day ahead are easiest to cut and hold their shape well. Season the lecsó generously, as mozzarella and potatoes are mild and need bolder flavor.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
632 kcal
Protein
27 g
Carbohydrates
75 g
of which sugars
8.2 g
Fat
25 g
of which saturates
11 g
Fiber
9.6 g
Salt
2.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zapekané zemiaky s lečom, mozzarellou a vajcami

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