Ingredients
3 big potatoes
1 cebolla
1 zanahoria
1 pepper
2 tomatoes
2 huevos
1/2 cup of yogurt drink (125 ml / 4.3 fl. oz.)
4 tablespoons of flour, which is equivalent to 100 grams or 3.5 ounces.
150 grams of cheese, which is equivalent to 5.3 ounces.
Chopped parsley Italian herbs, as much as you like
Add salt according to your preference.
Black pepper, as desired Sunflower oil, for cooking
Preparation
Get the potatoes ready: Peel and cut the potatoes. Put them in water for 15 minutes, then remove the water.
Cook the chopped onion in sunflower oil until it becomes see-through.
Include the carrot: Shred the carrot and put it in the pan with the onions. Cook gently until tender.
Make the batter: In a big bowl, whisk the eggs. Put the yogurt, flour, Italian herbs, salt, and black pepper. Stir thoroughly.
Mix potatoes and batter together. Mix the potatoes with the batter until they are fully covered.
Make the crust: Put the potato mix into a baking dish that has been greased. Cook in an oven that has been heated to 180°C (356°F) for 25 minutes.
Get the peppers and tomatoes ready. While the bottom part is cooking, slice the bell pepper and tomatoes thinly.
Finish the casserole: Take the baking dish out of the oven after 25 minutes. Put sliced bell peppers, tomatoes, and grated cheese on top.
Last step: baking. Put the baking dish back in the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Add a final touch: Sprinkle some chopped parsley on top before serving.
Ways to serve food:
Serve with a salad on the side for a full meal.
