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Grate the potatoes using a coarse grater and place them in a bowl of cold water. Let them soak and set aside.
In a pan or skillet, heat a drizzle of oil and sauté the chopped onion, grated carrot, and chopped bell pepper. Season with a pinch of salt and black pepper, stirring to combine the flavors. Remove from heat and set aside.
In a bowl, whisk the eggs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the milk and flour, mixing well until you get a smooth batter. Stir in the cottage cheese or ricotta until well incorporated.
Drain the grated potatoes thoroughly and add them to the batter, mixing well. Next, add the sautéed vegetables and chopped parsley or cilantro, mixing again.
Pour the mixture into a greased or parchment-lined glass baking dish, smooth the surface, and bake in a preheated oven at 356°F (180°C) for 40 minutes.
After baking, brush tomato sauce over the surface, cut into square portions, and sprinkle with shredded cheese (mozzarella or Parmesan). Return to the oven for 10 minutes to melt the cheese.
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