Instructions:
Prepare the Potatoes: Peel and finely grate the potatoes. Soak them in a bowl of cold water for about 15 minutes to remove excess starch.
Cook the Leeks: Heat a dash of olive oil in a pan and sauté the sliced leeks (or onions) until they’re slightly browned, about 2-3 minutes.
Cook the Potatoes: Add the grated potatoes to the pan with the leeks, seasoning with salt and pepper. Cook for another 5 minutes, then remove from heat.
Combine Potatoes and Vegetables: Drain the potatoes well and transfer them to a large bowl. Add the sautéed leeks (or onions) and mix.
Make the Batter: In another bowl, whisk the eggs, yogurt, and a pinch of salt and pepper. Gradually mix in the wheat flour and a bit of olive oil until smooth.
Mix It All Together: Fold the batter into the potato mixture until you have a homogeneous blend.
Prepare for Baking: Preheat your oven to 360°F (180°C). Line a baking tray with parchment paper and lightly grease it with olive oil. Spread the potato mixture evenly on the tray.
Bake: Bake in the preheated oven for about 25 minutes or until the base starts to turn golden brown.
Add Toppings: Remove the tray from the oven. Arrange sliced tomatoes on top and sprinkle generously with shredded cheese. Return to the oven until the cheese melts beautifully. Garnish with chopped parsley.
Serve and Enjoy: Cut into squares and serve warm, diving into a dish that promises to satisfy your comfort food cravings with every bite.
Enjoy!
