Nutritional Info

Nutrition Facts

Serving Size 1 (157g)

Calories 1384
Calories from Fat 1334 (96%)
Amount Per Serving %DIV
Total Fat 148.2g 228%
Saturated Fat 36.7g 184%
Monounsaturated Fat 100.2g
Polyunsaturated Fat 11.4g
Trans Fat 0.0g
Cholesterol 3.1mg 1%
Sodium 1mg 0%
Potassium 1.3mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
Neapolitan comfort food is the best way to describe this layered casserole of potatoes, cheese and eggs. My mother often made this recipe for me when I was a child.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  parmigiano-reggiano
1 Pinch(pn)  black pepper, freshly ground, to taste
4   large eggs
8 Ounce(oz)  fresh mozzarella, sliced
1 Tablespoon(T)  unsalted butter
1 Pinch(pn)  salt, to taste
1 Pound(lb)  all purpose potatoes


Scrub the potatoes and peel them. Cut them into 1/4 inch thick slices. Place the potatoes in a medium saucepan with cold water to cover and salt to taste. Cover and bring to a simmer. Cook until the potatoes are just tender when pierced with a fork, about 10 minutes. Drain the potatoes and cool slightly. Place a rack in the center of the oven. Preheat the oven to 400° F. Smear the butter around the bottom and sides of a 9 inch square baking dish. Arrange the potato slices in the pan, overlapping them slightly. Place the cheese slices on top of the potatoes. Break the eggs into a small cup, then slide them into the pan on top of the cheese. Sprinkle with salt, pepper, and the grated Parmigiano-Reggiano. Bake until the eggs are set to taste, about 15 minutes. Serve hot.

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