INGREDIENTS:
Three big potatoes, sliced and peeled
One onion, chopped finely
One peeled and grated carrot
One pepper, cut finely
Use olive oil for sautéing
Add salt to taste
chopped chives
three eggs
300 milliliters of milk
200 g flour (wholemeal)
Two teaspoons of baking powder
150 g of grated cheese
INSTRUCTIONS:
Get the veggies ready:
Grate and peel the potatoes. Transfer them into a big bowl.
Chop the onion finely and add it to the bowl.
After grating and peeling the carrot, cut the pepper. Place both in the basin.
In a pan, warm up some olive oil over medium heat. Add the pepper, onion, carrot, and grated potatoes. Vegetables should be sautéed till slightly tender. Add little salt and stir in the finely chopped chives.
Prepare the Batter:
beat the eggs in a different basin.
Mix thoroughly after adding the milk to the beaten eggs.
Mix the baking powder and wholemeal flour in a separate basin.
Stirring constantly, gradually add the flour mixture to the egg and milk combination until thoroughly mixed.
Mix and Let It Rest:
When the vegetables are well combined, add them to the batter and stir.
Give the dough fifteen minutes to rest.
Initially Bake:
Set the oven temperature to 200°C (400°F).
Spread some olive oil on a baking dish.
Evenly distribute the vegetable mixture after pouring it into the baking dish.
Bake for 45 minutes, or until mixture is set and top is brown.
Add Cheese and Finish Baking:
Take the dish out of the oven and equally distribute the shredded cheese on top.
Put the dish back in the oven and bake it at 200°C (400°F) for a further 15 minutes, or until the cheese is bubbling and melted.
Serve:
Before serving, let the bake to cool somewhat.
Slice, then savor the warmth.
20 minutes for preparation; 15 minutes for rest; 60 minutes for cooking; and 1 hour and 35 minutes for the entire duration.
350 calories per serving; there are six portions.
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