Prepare the Egg Mixture: In a bowl, beat together 3 eggs, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 50 ml of cream. Set aside.

Cook the Potatoes: In a large skillet, heat 2 tablespoons of oil over medium heat.

Add the thinly sliced potatoes and season with salt and black pepper. Cook until they are slightly tender, about 5-7 minutes. Set aside.

Prepare the Minced Meat Filling: In the same skillet, add more oil if necessary, and sauté 1 chopped onion and 2 minced garlic cloves until translucent.

Add 500 g of minced meat and cook until browned.

Season with 1 teaspoon of salt, 1 teaspoon of paprika, and 1/4 teaspoon of black pepper. Mix well.

Stir in 50 g of tomato sauce and cook for an additional 2 minutes.

Add Vegetables: Add 1 grated carrot, 100 g of sliced mushrooms, 1 chopped bell pepper, and 2 chopped tomatoes to the meat mixture. Cook until the vegetables are tender, about 5-7 minutes.

Adjust seasoning with salt, black pepper, and herb mixture (if using).

Assemble the Bake: Preheat the oven to 180°C (360°F).

In a greased baking dish, layer half of the cooked potatoes at the bottom.

Spread half of the minced meat mixture on top of the potatoes.

Pour half of the egg and cream mixture over the layers.

Repeat the layers with the remaining potatoes, minced meat, and egg mixture.

Top with Cheese: Sprinkle 100 g of shredded mozzarella cheese on top.

Bake: Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

Garnish: Once baked, let it cool slightly. Garnish with fresh parsley and dill before serving.