Potato chop casserole

Name: Potato chop casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potato; 2 discs Toast; 250 g Carrots; 500 g mixed minced meat; 1/2 TEASPOON Mustard; 1 coated Tsp Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 5 TABLESPOONS Oil; 4-5 Stem(s) Marjoram; 100 g frozen peas; 6 Eggs (size M); 200 ml Milk

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potato
2 discs Toast
250 g Carrots
500 g mixed minced meat
1/2 TEASPOON Mustard
1 coated Tsp Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
5 TABLESPOONS Oil
4-5 Stem(s) Marjoram
100 g frozen peas
6 Eggs (size M)
200 ml Milk

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Then rinse with cold water, peel and leave to rest for a while. In the meantime soak toast in cold water. Peel, wash and thinly slice the carrots.
2
Knead minced meat, toast, mustard and tomato paste and season with salt, pepper and paprika. Make a small meatball from the minced meat mixture and chill. Cut the potatoes into slices. Heat 1 tablespoon of oil in a pan (approx. 24 cm Ø).
3
Sauté half of the potatoes for about 3 minutes. Wash the marjoram, dab dry and chop the leaves finely, except for 2 stalks. Add half of the carrots and peas and season with salt and pepper.
4
Whisk eggs, marjoram and milk, season with salt and pepper. Pour evenly over potatoes and vegetables. Allow to set at reduced heat for 10-15 minutes. (Close the pan with a lid if possible.) Heat 3 tablespoons of oil in a pan.
5
Fry the meatballs in portions at medium heat for 8-10 minutes. Carefully turn the tortilla onto a plate (ovenproof) and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for another 4-6 minutes.
6
Heat 1 tablespoon of oil in a frying pan and prepare another tortilla in the same way. Arrange the tortilla and meatballs on a plate or platter and garnish with marjoram.