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- Prepare the Potatoes:
- Grate 4 potatoes and rinse them with water to remove excess starch.
- Press the grated potatoes to remove any remaining moisture and set aside.
- Cook the Vegetables:
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add the diced onion and sauté for a few minutes until translucent.
- Grate 1 carrot and add it to the pan, cooking for another 2 minutes.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian herbs.
- Remove from heat and set aside.
- Make the Dough:
- In a large mixing bowl, combine the grated potatoes and sautéed vegetable mixture.
- Crack 2 eggs into the bowl and add 1 cup of yogurt.
- Pour in 1.6 cups of all-purpose flour and mix everything together until well combined.
- Add 20g of vegetable oil and stir well to incorporate.
- Prepare the Baking Tray:
- Line a baking tray with baking paper and brush it with some vegetable oil to prevent sticking.
- Assemble the Bake:
- Pour the potato mixture onto the prepared baking tray.
- Spread it out evenly with a spatula to form a uniform layer.
- Arrange sliced tomatoes on top of the potato mixture.
- Sprinkle shredded cheese generously over the tomatoes and the entire surface.
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