Potato pancake casserole

Ingredients for 4 servings:

• 1 package potato pancake dough, dry mix, 240 g
• 1 large onion(s)
• 1 medium-sized zucchini, approx. 300 – 400 g
• 1 large bell pepper(s), color of your choice
• 2 large tomatoes
• 1 garlic clove(s)
• 1 large potato(s)
• 125 g Gouda or Edam, grated
• 2 eggs
• ½ liter of water, cold
• 2 tbsp, heaped tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• some soy sauce
• 1 tsp salt
• ½ tsp sugar
• Nutmeg, preferably freshly grated
• pepper
• chili flakes
• Chinese spices (mainly curry, coriander, mustard seeds)
• Pizza seasoning (mainly paprika flakes, oregano, basil, coriander, caraway, parsley)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Use 1/3 less water than required for the dry potato pancake mix, as this will be compensated for by the other ingredients. Finely chop the onion and bell pepper. Grate the zucchini using a coarse grater. Finely chop the garlic clove. Dice the tomatoes. Peel the potatoes and also grate them using a fine grater. Preheat an electric oven to 200°C (top/bottom heat) or 180°C (fan/convection oven). Grease a large casserole dish with a little butter or olive oil using a kitchen towel. Pour the water into a bowl and gradually whisk in the dry potato pancake mix. Now add the tomato paste, Worcestershire sauce, balsamic vinegar, soy sauce, and seasonings, as they will blend better with the ingredients. Crack the 2 eggs and stir them into the mixture along with 3/4 of the grated cheese. Add the onion, zucchini, bell pepper, tomatoes, garlic, and potatoes and stir well. Pour the mixture into a casserole dish and sprinkle with the remaining cheese. Place the casserole in the middle of the oven and bake for 45 minutes. This dish contains approximately 1000 kcal per serving.