Prepare the potatoes: Boil the sliced potatoes in water until tender, about 10-12 minutes. Drain and set aside.
Cook the vegetables: In a large pan, heat the plant-based oil. Add the green peas and corn and sauté for 2-3 minutes. Season with 3g of salt and black pepper.
Make the egg mixture: In a bowl, beat the eggs with paprika, the remaining salt, and black pepper.
Assemble the casserole: Preheat the oven to 375°F (190°C). Grease a baking dish and layer the cooked potatoes, sautéed vegetables, and luncheon meat. Pour the egg mixture over the top and sprinkle with shredded mozzarella cheese.
Bake the casserole: Bake for 25-30 minutes or until the eggs are set and the cheese is golden and bubbly.
Serve and enjoy: Let the casserole cool slightly before slicing and serving.