Mediterranean potato casserole

Ingredients for 1 servings:

• ¼ pack of dough (potato dumpling dough)
• 1 tomato(s)
• ¼ bell pepper(s)
• 1 small onion(s)
• 100 g sour cream
• ½ tsp Ajvar, hot
• 1 tsp lemon juice
• 1 tsp pepper
• 1 pinch of salt
• 2 tbsp Italian herbs, frozen
• 2 tbsp oil
• 1 bag(s) mozzarella, grated
• 1 tbsp tomato paste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

The dumpling dough is broken up into small pieces and heated in a pan with oil until golden brown. The small onion is cut into pieces of any size, and half is heated in the pan with the dumpling dough for a while. The other half is placed in a small saucepan. The tomato and pepper are cut into pieces. Half of the pepper is added to the pan with the dumpling dough and onion. The rest goes into the small saucepan with the onion. The sour cream, ajvar, lemon juice, pepper, and salt are then added to the small saucepan. Everything is blended until smooth with a hand blender and seasoned with tomato paste. Then the Italian herbs and half of the mozzarella are mixed in. Everything is placed in a small baking dish and covered with the remaining mozzarella. Now it goes into the oven for about 20 minutes at 180°C (3D fan-assisted).