This Air Fryer Potato Veggie Bake with Mozzarella is a deliciously simple yet satisfying dish that combines crispy roasted potatoes with a medley of fresh vegetables, bound together with a light yogurt dressing and topped with gooey mozzarella. Perfect for breakfast, brunch, or a hearty side, this recipe elevates humble ingredients into a comforting, wholesome meal. Using an air fryer ensures the potatoes stay crisp while reducing the need for excess oil, making it lighter without sacrificing flavor.

Full Recipe

Ingredients

• 4 large eggs

• Salt, to taste

• Freshly ground black pepper, to taste

• 500 g potatoes, thinly sliced

• Olive oil spray

• ½ tomato, diced

• ½ bell pepper, diced

• 2 green onions, finely chopped

• 2 tablespoons yogurt

• 150 g mozzarella cheese, grated

• Fresh parsley, chopped for garnish

Cooking Directions

1. Crack 4 eggs into a mixing bowl, season with salt and freshly ground black pepper, and whisk thoroughly until well combined to create a smooth egg mixture.

2. Slice 500 g of potatoes into thin, even rounds. Prepare your air fryer basket by lining it with parchment paper and lightly spraying with olive oil to prevent sticking.

3. Arrange the first layer of potato slices in a single layer in the basket. Season lightly with salt and pepper. Add a second layer of potatoes on top, spray lightly with olive oil, and season again.

4. Air fry at 170°C (340°F) for 15 minutes until the potatoes start to soften and develop a light golden crust.

5. Meanwhile, prepare the vegetable mixture by dicing half of a tomato and half of a bell pepper into small cubes. Finely chop the green onions and combine with the tomato and bell pepper in a bowl. Add 2 tablespoons of yogurt and season with salt and pepper. Mix thoroughly.

6. Carefully remove the air fryer basket and pour the vegetable mixture over the roasted potatoes. Spread it evenly using the back of a spoon to cover all layers.

7. Air fry again at 170°C (340°F) for 20 minutes to allow the vegetables to soften and the flavors to meld with the potatoes.

8. Grate 150 g of mozzarella cheese. To ensure even melting, carefully flip the potato bake upside down using a cutting board and remove the parchment paper. Place the parchment paper back into the air fryer basket and gently return the flipped potato bake into the basket. Top generously with the shredded mozzarella cheese.

9. Air fry at 180°C (355°F) for 6 minutes until the cheese is melted, bubbly, and golden.

10. Once cooked, remove the basket and sprinkle with fresh parsley before serving.

Nutrients

• Calories: ~280 per serving

• Protein: 14 g

• Carbohydrates: 35 g

• Fat: 10 g

• Fiber: 4 g

• Sodium: 320 mg

Why You’ll Love This Recipe

This potato veggie bake is an excellent balance of crispy, creamy, and cheesy textures. The air fryer ensures the potatoes develop a satisfying crunch without excess oil, while the yogurt-infused vegetables add a light tang that complements the mozzarella perfectly. It’s versatile enough to serve as a side, a main vegetarian meal, or even a brunch option. Quick to prepare yet visually impressive, it’s the kind of recipe that looks and tastes like a labor-intensive dish but comes together with minimal effort.

The Origins and Inspiration Behind the Dish

Layered potato bakes have been popular in many cuisines, from French gratins to Italian casseroles. This recipe is inspired by these traditional layered dishes but adapted for the modern kitchen with an air fryer. The method reduces cooking time, ensures crispiness, and highlights fresh vegetables, making it lighter and more accessible while retaining rich flavors. Mozzarella is used for its creamy, stretchy texture, which adds a comforting indulgence reminiscent of classic Italian bakes.

Ingredient Spotlight

Potatoes provide a starchy base that crisps in the air fryer while remaining tender inside. Eggs bind the layers, creating a custard-like consistency that adds richness. Fresh vegetables like tomatoes, bell peppers, and green onions add color, nutrients, and a refreshing contrast to the potatoes. Yogurt lightly tangs the mixture, balancing the richness of the cheese, while mozzarella gives a creamy, gooey finish that melts beautifully over the baked vegetables. Fresh parsley adds brightness and a final aromatic note.

Storage and Reheating Tips

This potato bake is best enjoyed fresh from the air fryer when the cheese is melty and the potatoes are crisp. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 160°C (320°F) for 5–8 minutes to restore crispiness. You can also freeze the uncooked layers in a casserole-safe dish for up to 1 month; simply thaw overnight and air fry as directed. The parsley garnish should be added fresh after reheating for maximum flavor.

Common Variations to Try

You can swap vegetables according to seasonality or preference: zucchini, mushrooms, or spinach work well. For extra flavor, add a pinch of smoked paprika or chili flakes. Substitute Greek yogurt for a dairy-free alternative to make this recipe vegan-friendly, and try vegan cheese to maintain the cheesy goodness. Layering cooked bacon or ham can also add a savory twist, perfect for breakfast or brunch.

Pairing Recommendations

Serve this bake as a standalone vegetarian meal or as a side dish alongside grilled meats or roasted chicken. Pair with a simple green salad dressed in lemon vinaigrette to add freshness, or accompany with a light soup for a comforting dinner. It also works beautifully as a brunch dish, alongside avocado toast, fresh fruit, or scrambled eggs.

Health Benefits

This dish is nutrient-dense, providing protein from eggs and cheese, complex carbohydrates from potatoes, and vitamins from fresh vegetables. The air frying method reduces the need for excess oil, lowering the fat content while retaining a satisfying crunch. Yogurt adds probiotics and a slight tang without heavy cream, making this a lighter, healthier version of traditional potato bakes.

Conclusion

The Air Fryer Potato Veggie Bake with Mozzarella is a versatile, delicious, and visually appealing dish perfect for any occasion. It combines the crispy texture of air-fried potatoes with fresh vegetables, a creamy egg custard, and gooey mozzarella for a comforting yet light meal. Quick to assemble and packed with flavor, this recipe proves that simple ingredients can deliver maximum satisfaction. Whether for a weeknight dinner, brunch, or special gathering, this potato bake is a must-try recipe that will quickly become a favorite in your kitchen.