Cooking Directions
Preheat your oven to 180°C (356°F) to ensure even baking throughout the dish.
In a mixing bowl, crack the eggs and season with 1 tsp salt and a pinch of freshly ground black pepper. Whisk thoroughly until the mixture is smooth and slightly frothy.
Gradually add the milk, mixing well, followed by the flour and baking powder, creating a smooth, lump-free batter. Fold in the chopped spring onions and dill for freshness and a subtle herbal aroma.
Prepare the potatoes by grating them into a separate bowl. Rinse briefly with water if needed, then gently squeeze out excess moisture. Combine the grated potatoes with a small drizzle of sunflower oil and set aside.
In a skillet, heat 2–3 tablespoons of sunflower oil over medium heat. Sauté the sliced red onion and bell pepper for 5–7 minutes until softened. Add the grated carrot and cook for another 3–4 minutes until all vegetables are tender. Season lightly with salt and pepper.
In a greased baking dish, layer the grated potatoes evenly at the bottom. Spread the sautéed vegetable mixture over the potatoes. Pour the prepared egg and milk batter evenly over the top, ensuring full coverage.
Arrange the tomato slices over the batter and bake in the preheated oven for 20 minutes.
While the bake is cooking, prepare the mushrooms. Slice them evenly and sauté in butter until tender. Combine them with yogurt and fold in finely chopped parsley for flavor.
Remove the baking dish from the oven and pour the mushroom and yogurt mixture evenly over the top. Sprinkle the grated cheese generously to cover the surface.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and allow the bake to cool slightly. Garnish with extra fresh parsley before serving. Slice and serve warm for the best flavor and texture.
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