Tomato and cheese casserole

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 600 g tomatoes
• 125g mozzarella
• 4 eggs
• 200 ml milk
• salt and pepper
• ½ bunch parsley
• some fat, for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Bella Napoli

Peel and wash the potatoes and cut into thin slices. Rinse the tomatoes, trim them, and slice them. Drain the mozzarella and roughly dice it. Preheat the oven to 200°C (180°C fan-assisted oven). Grease a large casserole dish. Place half of the potatoes in the dish. Top with half of the tomatoes. Layer the remaining potatoes and tomatoes with the mozzarella on top. For the topping, whisk the eggs with the milk and season generously with salt and pepper. Rinse the parsley, dry it, shake it, pick off the leaves, and finely chop them. Then add it to the egg mixture and stir in. Pour the egg mixture over the potatoes and tomatoes. Bake the casserole for about 50 minutes until golden brown. TIP: This also works well with boiled potatoes from the day before. The baking time will then be reduced by about 15 minutes.