No-pasta bake

Ingredients

• 2 bags Rooty Wok potatoes
• 1 tbsp rapeseed oil
• 1 onion
• 6 garlic cloves
• 400 g beef mince or vegetarian mince
• 2 tsp dried oregano
• 2 tsp paprika powder
• ½ tsp ground black pepper
• ½ tsp salt

Egg milk:

• 6 dl milk or oat milk
• 3 eggs
• 1 tsp fine sea salt

plus:

• 1–2 dl grated emmental & mozzarella

Green salad

• 2 little gem lettuces

Vinaigrette:

• 2 dl olive oil
• 2 tbsp lemon juice
• 1 tsp dried herbs, e.g. rosemary
• 0,5 tsp salt

Recipe

Fry the potatoes following the instructions on the packet. You can fry the potatoes the day before, if you like.

Peel and chop the onion and garlic cloves. Fry the onions in the pan with some rapeseed oil for three minutes. Add the mince and spices. Fry until the mince is cooked through.

Grease an approx.3 L oven dish with rapeseed oil. Mix the wok potatoes and the mince together in the dish.

In a bowl, whisk the eggs and salt into the milk. Pour the egg and milk mixture into the dish and even it out. Bake in the oven at 175 degrees Celsius for approx.45 minutes. When there is 15 minutes of cooking time left, top the dish with the grated cheese.

Green salad: Put all of the ingredients into a container with a lid and shake well. Pull the leaves of the little gem lettuces off, wash them, and dry them. Pour the vinaigrette over the lettuce.