Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes, or until it becomes translucent. Next, add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the chopped zucchini to the pan and cook for another 3-4 minutes, or until the zucchini softens slightly. Season the vegetables with salt, black pepper, and ground coriander to taste.
Combine the Potatoes and Vegetables:
Add the boiled potatoes and canned corn to the skillet with the sautéed vegetables. Gently stir everything together until the ingredients are well combined. Transfer this mixture to the prepared baking dish, spreading it out evenly.
Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, sour cream, and a pinch of salt until smooth and well combined. You can add a pinch of black pepper or any other seasonings you like at this stage.
Pour and Top:
Pour the egg mixture evenly over the potatoes and vegetables in the baking dish. Use a spatula to spread it out if needed, ensuring that the mixture is evenly distributed. Sprinkle the grated cheese over the top.
Bake:
Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly. The bake is ready when the egg mixture has set and a knife inserted in the center comes out clean.
Garnish and Serve:
Once the bake is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for added flavor and a pop of color. Cut the bake into squares or slices and serve warm.
Cooking Tips:
Customize the Vegetables: Feel free to use any vegetables you have on hand, such as bell peppers, spinach, or broccoli. This dish is very versatile and can accommodate a variety of flavors and textures.
Cheese Options: Cheddar, mozzarella, or a mix of cheeses can be used for this recipe. For a sharper flavor, try using Parmesan or Gruyère cheese.
Make it Ahead: You can prepare the potato and vegetable mixture a day in advance and store it in the refrigerator. When ready to bake, simply add the egg mixture and cheese, and pop it in the oven.
Add Protein: If you want to make this dish heartier, you can add cooked chicken, sausage, or even some bacon bits to the potato and vegetable mixture before baking.
Herbs and Spices: Feel free to experiment with different herbs and spices like thyme, rosemary, or smoked paprika for added flavor.
Storage:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Freezing: This dish can also be frozen for up to 2 months. Cut the bake into portions and wrap each piece tightly in plastic wrap or aluminum foil. Store the wrapped portions in a freezer-safe bag or container. To reheat, thaw overnight in the refrigerator and then bake at 180°C (350°F) until heated through.
Nutritional Facts (per serving, approximate):
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