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Mix Eggs and Sour Cream:
In a bowl, beat the eggs and mix with the sour cream until well combined. Season with a little more salt and pepper.
Assemble the Casserole:
Pour the egg and sour cream mixture evenly over the layered potatoes and tomatoes in the baking dish, making sure it seeps into the layers.
Bake:
Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the potatoes are tender and the top is golden brown.
Final Touch:
Once baked, remove the casserole from the oven and let it sit for a few minutes. Sprinkle the green parts of the spring onions on top for a fresh, oniony crunch.
Serve:
Slice and serve the casserole warm from the oven. It pairs wonderfully with a side salad or on its own as a fulfilling dish.
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