Mafrum

Instructions

1. Peel the potatoes, slice them into rounds about 5 mm thick, then fry them in 2 tablespoons of oil in a pan for 8 minutes, turning them over.
2. Fry the sliced onion and chopped garlic in the rest of the oil until soft, about 5 minutes.
3. Add the minced meat and brown it for 8 minutes, breaking it up, then stir in the tomato purée and spices.
4. Preheat the oven to 180 °C and lightly butter an ovenproof dish.
5. Lay half the potatoes at the bottom of the dish, cover with the meat filling, then add the rest of the potatoes in an even layer.
6. Beat the eggs with the parsley, salt and pepper, then pour them evenly over the dish.
7. Bake for 25 to 30 minutes, until the top is golden and the egg is set.
8. Let it rest for 5 minutes before cutting into portions.