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Preheat the oven to 180°C (350°F).
Peel and slice the potatoes and carrot into thin rounds.
Chop the onion, garlic, pepper, and mushrooms.
Cut the chicken fillet into bite-sized pieces.
In a skillet, heat some olive oil and sauté the onion and garlic until fragrant.
Add the chicken pieces and cook until lightly browned.
Add the mushrooms, pepper, and carrot; cook for another 5 minutes.
In a mixing bowl, beat the eggs with cream, 1 teaspoon salt, and ground black pepper.
In a greased baking dish, layer the sliced potatoes, followed by the chicken and vegetable mixture. Repeat if needed.
Pour the egg and cream mixture evenly over the layered ingredients.
Cover with foil and bake for 35-40 minutes until potatoes are tender.
Remove foil and bake for an additional 10 minutes for a golden top.
Serving and Storage Tips
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