Ingredients:
From four to five medium potatoes
One carrot, grated and peeled
One finely sliced leek or onion
Two eggs.
One cup of vanilla yogurt
seven ounces (approximately two hundred grammes) of wheat flour
Three tomatoes, cut thinly
Your cheese selection—sh shredded
A few chopped fresh parsley
Taste salt and pepper, respectively
Olive gasoline
Planning
Get ready the potatoes by first Peel and coarsely grate the potatoes. To eliminate extra starch, soak them in a dish of cold water for about fifteen minutes.
Heat a dab of olive oil in a skillet, then sauté the sliced leeks—or onions—until they are just barely browned, two to three minutes.
Prepare the potatoes by cooking. Add the grated potatoes to the skillet beside the leeks; sprinkle with salt and pepper. Cook for yet another five minutes, then turn off the heat.
Combine vegetables and potatoes; drain the potatoes thoroughly then place them in a big basin. Add the mixed sautéed leeks—or onions.
Make the batter. Whisk the eggs, yogurt, and a little salt and pepper in still another bowl. Gradually stir the wheat flour and a little olive oil until smooth.
Combine everything together. Till the batter blends homogenously, fold it into the potato mixture.
Get ready for baking by Turn your oven 360°F (180°C). Parchment paper lines a baking sheet, then softly greasily oil it. Level the potato mixture across the tray.
Bake in the preheated oven for around twenty-five minutes or until the base begins to become golden brown.
Remove the tray from the oven then top it. Top with sliced tomatoes then liberally sprinkle shredded cheese. Go back into the oven till the cheese melts elegantly. garnish with chopped parsley.
Present and Taste:
Cut into squares and present warm, delving into a meal that promises to satisfy your comfort food needs with every mouthful.
