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Preparing the Potatoes:
Preheat your oven to 180°C (350°F).
Start by peeling and slicing the 5 medium potatoes. Arrange them in a greased baking dish, seasoning with a pinch of salt and pepper.
In a bowl, whisk together the 4 eggs, 3 tablespoons of flour, 3 fluid oz of cream, 1 tsp oregano, and a pinch of black pepper. Pour this creamy mixture over the potatoes, making sure each slice is well coated.
Sprinkle the grated Emmental cheese over the top, giving it that deliciously cheesy crust when baked.
Preparing the Chicken and Vegetables:
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
Add the sliced chicken fillets to the pan, seasoning with a pinch of salt and pepper. Cook the chicken until it’s golden brown and fully cooked.
Toss in the sliced mushrooms and zucchini. Continue cooking for another 5-7 minutes, stirring occasionally, until the vegetables soften and the flavors meld together beautifully.
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