Your choice of cheese, shredded
A handful of fresh parsley, chopped
Salt and pepper, to taste
Olive oil
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.
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