Potato and vegetable casserole

Ingredients for 3 servings:

• 500 g potatoes, boiled, peeled if necessary
• 1 bell pepper(s), yellow or red
• 1 zucchini
• 2 tomatoes (vine tomatoes)
• 500 g mushrooms
• 1 package of feta cheese of your choice, possibly low-fat
• 1 cup sour cream or cream
• 1 cup crème fraîche
• 2 m.-sized eggs
• ½ tsp thyme
• ½ tsp rosemary
• 2 tsp vegetable stock, instant or Vegeta
• 1 tsp paprika powder
• 1 shot of Tabasco or
• some chili powder
• salt and pepper
• possibly herbs

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mediterranean style, fresh and light

Preheat the oven to 200°C. First, wash the vegetables (except the mushrooms) and cut them into pieces. They don’t have to be finely diced; they can be a bit coarser, but bite-sized. Quarter the potatoes or, if they’re large, cut them into eighths. Slices are also fine. Place them in a large baking dish. Sprinkle the vegetables and diced feta cheese on top. Mix everything together. Mix the sour cream or cream with the spices. Season to taste and add salt if desired. It can be a bit salty, as the potatoes and vegetables tolerate it well. You can also refine it with Mediterranean herbs. Then crack in the two eggs and mix well. Pour the sauce into the baking dish. Bake the whole thing in the oven for about 45-50 minutes. The vegetables will still be nice and crunchy. When you remove it from the oven, the sauce will be very runny at the bottom of the dish. Wait a few minutes and it will thicken again. Also ideal for using up leftovers, whatever you have in the vegetable drawer, always put it in.