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Preheat the oven: to 180°C (350°F).
Prepare potatoes: Boil the diced potatoes in salted water for about 10 minutes until just tender. Drain and set aside.
Cook the turkey filling: In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced leek and minced garlic, sauté until soft. Add minced turkey, cooking until browned. Stir in canned tomatoes, season with salt and pepper, and simmer for 10 minutes to develop flavors.
Mix eggs and cream: In a bowl, whisk together eggs and cream, then season with salt and pepper.
Assemble the casserole: In a greased baking dish, layer the boiled potatoes evenly on the bottom. Spread the turkey mixture over the potatoes. Pour the egg and cream mixture evenly over the top. Arrange fresh tomato slices over everything and sprinkle shredded mozzarella cheese.
Bake: Place the casserole in the oven and bake for 30-35 minutes or until the top is golden and bubbly and the egg mixture is set.
Serve: Let cool slightly before serving.
Serving & Storage Tips
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