Ingredients:
- 4 to 5 medium potatoes
- 1 carrot, peeled and grated
- 1 leek or onion, thinly sliced
- 2 eggs
- 1 cup of plain yogurt
- 7 oz (about 200g) of wheat flour
- 3 tomatoes, sliced
- Your choice of cheese, shredded
- A handful of fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil
Instructions:
- Prepare the Potatoes: Peel and finely grate the potatoes. Soak them in a bowl of cold water for about 15 minutes to remove excess starch.
- Cook the Leeks: Heat a dash of olive oil in a pan and sauté the sliced leeks (or onions) until they’re slightly browned, about 2-3 minutes.
- Cook the Potatoes: Add the grated potatoes to the pan with the leeks, seasoning with salt and pepper. Cook for another 5 minutes, then remove from heat.
- Combine Potatoes and Vegetables: Drain the potatoes well and transfer them to a large bowl. Add the sautéed leeks (or onions) and mix.
- Make the Batter: In another bowl, whisk the eggs, yogurt, and a pinch of salt and pepper. Gradually mix in the wheat flour and a bit of olive oil until smooth.
- Mix It All Together: Fold the batter into the potato mixture until you have a homogeneous blend.
- Prepare for Baking: Preheat your oven to 360°F (180°C). Line a baking tray with parchment paper and lightly grease it with olive oil. Spread the potato mixture evenly on the tray.
- Bake: Bake in the preheated oven for about 25 minutes or until the base starts to turn golden brown.
- Add Toppings: Remove the tray from the oven. Arrange sliced tomatoes on top and sprinkle generously with shredded cheese. Return to the oven until the cheese melts beautifully. Garnish with chopped parsley.
- Serve and Enjoy: Cut into squares and serve warm, diving into a dish that promises to satisfy your comfort food cravings with every bite.
Enjoy!