Instructions:
Step 1: Prepare the potatoes
Grate the potatoes and place them in a bowl.
Fill the bowl with water until it covers the potatoes. Let the potatoes rest for 15 minutes to remove excess starch.
Step 2: Prepare the vegetables
Finely chop the onion.
Heat 3 tbsp cooking oil in a frying pan.
Add the chopped onion and sauté until softened.
Grate the carrot and cut the red pepper into medium-sized pieces.
Add the grated carrot to the pan and cook for 2 minutes.
Add the chopped red pepper to the pan and cook for another 2 to 3 minutes.
Season with 1 teaspoon salt and 1 teaspoon black pepper. Stir and remove from heat.
Step 3: Assemble the pot
Drain the water from the grated potatoes.
Add the cooked vegetables to the potatoes.
Finely chop the scallions and parsley.
Add the scallions to the potato mixture. Step 4: Prepare the batter
Whisk 3 eggs in a separate bowl.
Add 1.5 cups (300 ml) of milk to the eggs and mix well.
Gradually add 2 cups (240 grams) of flour to the mixture and stir until smooth and lump-free.
Step 5: Mix and bake
Pour the batter over the potato and vegetable mixture and mix until well combined.
Line a baking tray with baking paper and lightly oil it.
Spread the mixture evenly on the tray.
Bake in a preheated oven at 200°C for 35 minutes.
Step 6: Finish
Cut 4 tomatoes as desired:
the recipe on the next page
