•INGREDIENTS:
3 large potatoes (about 600g)
1 onion, chopped (about 150g)
1 carrot, julienned (about 100g)
1 red pepper (capia pepper), chopped (about 80g)
4-5 tbsp vegetable oil
½ bunch green onions, chopped (about 25g)
3 large eggs
1 tsp salt (to taste)
1 tsp black pepper
250 ml (1 cup) milk
200g (1⅔ cup) all-purpose flour
1 tsp baking powder
150g (1¼ cup) grated cheddar cheese
1 small carrot (about 50g), grated (for sauce)
1 pinch fresh dill, chopped (for sauce)
1 cup (240g) plain yogurt
2 garlic cloves, crushed
Olive oil for greasing tray
•INSTRUCTIONS:
Preheat the oven to 180°C (350°F).
Peel and julienne or grate the potatoes. Soak them in water for 15 minutes, then drain.
Chop the onion and cook with 4-5 tablespoons of oil in a pan until softened.
Julienne the carrot and add it to the pan with the onions. Cook for 2-3 minutes.
Chop the red pepper and add it to the pan. Cook until all vegetables are softened. Season with salt and black pepper.
Combine the drained potatoes with the cooked vegetables in a large bowl. Add the chopped green onions.
In another bowl, whisk the eggs, salt, milk, flour, and baking powder until smooth.
Mix the egg mixture into the vegetable mixture until well combined.
Grease a baking tray with olive oil and pour the mixture into the tray. Spread evenly.
Bake for 40-45 minutes at 180°C.
Prepare the sauce: Grate the small carrot and sauté in 1-2 tbsp oil until softened. Mix the sautéed carrot with yogurt, dill, and crushed garlic. Season with salt to taste.
After baking for 40 minutes, sprinkle cheddar cheese on top of the casserole and bake for another 10 minutes until the cheese is melted and golden.
Let the casserole cool slightly before cutting and serving with the yogurt-carrot sauce.
