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Mix with Eggs and Yogurt:
Add 2 chicken eggs, 20 g of yogurt without fillers, salt, and ground black pepper to the grated potatoes.
Mix well to combine.
Add Dry Ingredients:
Add 100 g of flour and 5 g of baking powder to the potato mixture.
Mix until everything is well combined.
First Baking:
Preheat the Oven:
Preheat your oven to 180°C (356°F).
Bake the Potato Mixture:
Grease a baking dish with some vegetable oil.
Spread the potato mixture evenly in the baking dish.
Bake for 30 minutes.
Prepare the Vegetables:
Chop the Onion and Pepper:
Finely chop 1 purple onion and 1 raw sweet red pepper.
Sauté the Vegetables:
Heat some vegetable oil in a skillet over medium heat.
Add the chopped onion and sauté until translucent.
Add the chopped red pepper and continue to sauté until soft.
Season with salt and ground black pepper to taste.
Assemble the Bake:
Add Vegetables and Cheese:
Remove the partially baked potato mixture from the oven.
Spread the sautéed vegetables evenly over the potatoes.
Grate 100 g of hard mozzarella cheese and sprinkle it over the vegetables.
Final Baking:
Return the baking dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Add Spring Onions:
Finely chop a bunch of spring onions.
Sprinkle the chopped spring onions over the top of the bake before serving.
Serve Hot:
Let the bake cool slightly before slicing and serving. Enjoy!