This tasty dish combines tender potatoes, crunchy vegetables, and creamy cheese, creating a perfect balance of flavor and texture. Ideal for a cozy family dinner or a special occasion, this oven-baked dish is sure to please everyone at the table. Let’s get started!

Ingredients

3 large potatoes, peeled and grated
1 onion, finely chopped
1 carrot, peeled and grated
1 bell pepper, finely chopped
Olive oil, for sautéing
Salt to taste
Chopped spring onions
3 eggs
300 ml milk
200 g whole wheat flour
2 teaspoons baking powder
150 g grated cheese

Instructions

Prepare the vegetables:

Peel and grate the potatoes. Place them in a large bowl.
Finely chop the onion and add it to the bowl.
Peel and grate the carrot, then chop the bell pepper and add both ingredients to the bowl.
Heat a little olive oil in a pan over medium heat. Add the grated potatoes, onion, carrot, and bell pepper. Sauté until the vegetables are slightly tender. Season with salt and mix with the chopped chives.

Prepare the dough:

In a separate bowl, beat the eggs.
Add the milk to the beaten eggs and mix well.
In another bowl, combine the whole-wheat flour and baking powder.
Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.

Combine and rest:

Add the sautéed vegetables to the dough and mix until everything is well incorporated.
Let the dough rest for 15 minutes.

First bake:

Preheat the oven to 200°C (400°F).
Grease a baking dish with olive oil.
Pour the vegetable mixture into a baking dish and spread evenly.
Bake for 45 minutes or until the top is golden brown and the mixture is set.
Add the cheese and bake for the last time:
Remove the dish from the oven and sprinkle the grated cheese evenly on top.
Return the dish to the oven and bake for 15 more minutes at 200°C (400°F) until the cheese is melted and bubbling.

Serving:

Let the pie cool slightly before serving.
Slice and enjoy warm.

Serving Suggestions:
Serve with a salad for a complete meal.
Pair with a dollop of sour cream or a light yogurt sauce.
Enjoy with a bowl of hot soup.

Cooking Tips:

Be sure to squeeze out any excess moisture from the grated potatoes to prevent the mixture from becoming too watery.
Feel free to add other vegetables like zucchini or spinach for extra nutrition.
Use your favorite type of cheese for the topping. A blend of mozzarella and cheddar works well.

Nutritional Benefits

Potatoes are a great source of potassium and vitamin C.
Whole wheat flour adds fiber and nutrients to the dish.
Vegetables provide a variety of vitamins and minerals.

Dietary Information

Vegetarian: This recipe is suitable for vegetarians.
Nut-Free: This recipe is nut-free.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
This dish can also be frozen for up to 1 month. Thaw and reheat before serving.

Why You’ll Love This Recipe

It’s a comforting and hearty meal, perfect for any time of day.
The combination of vegetables and cheese is always a winner.
It’s easy to make, and you can customize it with your favorite ingredients.