3 large potatoes
1 onion
1 carrot
1 bell pepper
2 tomatoes
2 eggs
1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
4 tablespoons flour (100 g / 3.5 oz.)
150 grams cheese (5.3 oz)
Parsley, chopped
Italian herbs, to taste
Salt, to taste
Black pepper, to taste
Sunflower oil, for frying
Directions:
Prepare the potatoes: Peel and slice the potatoes. Soak them in water for 15 minutes, then drain.
Sauté the onion: Chop the onion and fry in sunflower oil until transparent.
Add the carrot: Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
Prepare the batter: In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
Bake the base: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
Top the casserole: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Sprinkle with chopped parsley before serving.
Serving Suggestions:
Serve with a side salad for a complete meal.
Pair with crusty bread to soak up any extra sauce.
Cooking Tips:
Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
Adjust the seasoning to your taste preference.
Nutritional Benefits:
Potatoes provide vitamins C and B6, potassium, and fiber.
Carrots and bell peppers add vitamins A and C, as well as antioxidants.
Cheese adds calcium and protein.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use a gluten-free flour blend if needed.