1. Prepare the Vegetables:
Start by grating the 6 potatoes and 1 carrot using a coarse grater. This will help them cook evenly and provide the perfect texture for the bake.
Finely chop 1 onion and place all the grated vegetables in a large bowl. The combination of potatoes, carrots, and onions forms the base of this delicious dish.
2. Fry the Vegetables:
Heat a generous amount of vegetable oil in a skillet over medium heat. The oil should be hot enough to sizzle when the vegetables are added but not so hot that it smokes.
Add the grated potatoes, carrot, and chopped onion to the skillet. Fry them for about 8-10 minutes, stirring occasionally. You want the vegetables to soften and start turning a light golden brown, which brings out their natural sweetness and flavor. Set aside to cool slightly.
3. Prepare the Batter:
In a separate bowl, whisk together 3 eggs, 1 glass of milk (200 ml), 80 g of wholemeal flour, and 2-3 tablespoons of olive oil. Season with salt and black pepper to taste. This batter will help bind the grated vegetables and create a cohesive bake.
Mix until smooth, ensuring there are no lumps. The batter should have a slightly thick but pourable consistency.
4. Combine Ingredients:
Add the chopped spring onions to the fried vegetable mixture and stir to combine. The spring onions add a fresh, slightly sweet note that complements the other vegetables.
Pour the prepared batter over the vegetables and mix until everything is evenly coated. The batter should thoroughly cover the vegetables, helping them bind together during baking.
5. Assemble the Bake:
Preheat your oven to 200°C (400°F). A hot oven will help the bake get nice and crispy on top while keeping the inside tender.
Lightly grease a baking dish with olive oil to prevent sticking and to help achieve a golden, crispy crust.
Pour the vegetable and batter mixture into the baking dish, spreading it out evenly to ensure even cooking.
Brush the top with a bit more olive oil for extra crispiness.
6. Bake the Potato Mixture:
Place the dish in the preheated oven and bake for about 30 minutes or until the top is golden and crisp. You’ll know it’s ready when the edges are lightly browned, and the center is firm to the touch.
7. Prepare the Toppings:
While the potato bake is in the oven, slice the 4 tomatoes and chop a handful of fresh parsley. The tomatoes add a juicy, tangy contrast to the rich potato base, while the parsley provides a burst of freshness.
8. Add the Toppings:
After the initial baking time, remove the potato bake from the oven.
Arrange the sliced tomatoes evenly over the top, sprinkle with chopped parsley, and then generously spread 200 g of shredded mozzarella cheese over the tomatoes. This layer of cheese will melt into a gooey, golden topping that adds flavor and texture.
9. Final Bake:
Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F), or until the cheese is melted and bubbly, with a light golden-brown color on top.
10. Serve and Enjoy:
Remove from the oven and allow it to cool for a few minutes before slicing. This brief resting time will help the bake set and make it easier to cut.
Serve warm, garnished with extra parsley if desired, and enjoy this satisfying and delicious potato bake with a salad or on its own
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