Baking dish: (8 in x 12 in) 20 x 30 cm. 1. Peel and finely grate the garlic and onion. Place the minced meat in a bowl, add the grated garlic and onion, half the salt, and ground black pepper to taste. Mix well. 2. Peel, wash, and coarsely grate the potatoes. Add the remaining salt and 2 eggs. Mix. 3. Preheat oven to 375 F (190 C). 4. Grease a baking dish with butter. 5. Grate the cheese on a coarse grater. 6. Layer 1: Place half of the grated potatoes in a baking dish and smooth them out gently with a fork (do not press them down). Pour the potato liquid over them. Layer 2: Spread 1/3 of the grated cheese over the potatoes, then place the minced meat on top of the cheese. Layer 3: Spread the remaining grated potatoes. Cover the baking dish with foil and bake in a preheated oven for 20-30 minutes. 7. Remove the pan from the oven. Remove the foil. Spread sour cream or yogurt on top of the casserole. Sprinkle with the remaining cheese. Preheat the oven to 410°F (210°C). Bake for 10-15 minutes, until golden brown. 8. Remove from the oven. Let cool for 15 minutes. Cut into portions.

   1. In a bowl, whisk the eggs with salt and pepper until well combined and slightly frothy. 2. In a non-stick skillet, melt the butter over medium-low heat. 3. Pour the egg mixture into the skillet. Let it sit for a few seconds, then gently stir with a spatula, pushing from the edges to the center, forming soft curds. 4. Continue to cook, stirring occasionally, until the eggs are set but still slightly creamy. Remove from heat just before they’re fully cooked, as they will continue cooking with residual heat. 5. Plate immediately and enjoy!