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Preparing the Base
Wash and peel the potatoes, then slice them very thinly (about ⅛ inch/3mm thick). A mandoline works best for uniform slices.
Melt the butter in a large (10-12 inch) heavy-bottomed skillet over medium heat.
Arrange the potato slices in an overlapping circular pattern, starting from the outside and working your way in.
Evenly distribute the diced bacon over the potato layer.
Sprinkle the diced onion and sliced leek over the bacon.
Season with salt and paprika.
Preparing and Adding the Cream Sauce
In a medium bowl, whisk together:
Eggs
Light cream
Greek yogurt
Mayonnaise
Salt and paprika
Carefully pour the cream mixture over the layered ingredients, ensuring even distribution.
Cooking Process
Cover the skillet with a tight-fitting lid.
Cook on medium-low heat for 7-8 minutes, or until potatoes are tender when pierced with a fork.
Arrange tomato slices on top.
Sprinkle evenly with grated cheese.
Cover again and cook for 2-3 minutes until cheese is melted and bubbly.
Finishing Touches
Remove from heat.
Sprinkle with chopped fresh herbs.
Add diced pickled cucumber.
Let rest for 2-3 minutes before serving.
Storage and Reheating
Best served immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a covered skillet over low heat or in the microwave
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