Better than pizza

Ingredients

For the Potato Pancake:

4 large potatoes, grated

Chopped spring onions (scallions)

1 chopped bell pepper (any color)

1 grated carrot

3 eggs, beaten

1 glass (240 ml) of milk

200 grams all-purpose flour

1 teaspoon baking powder

Salt and pepper to taste

Olive oil for greasing

For the Yogurt Sauce:

Chopped fresh parsley

Plain yogurt

1 tablespoon mayonnaise

Salt and pepper to taste

Preheat the Oven: Preheat your oven to 180°C (356°F).

Grate and Prep: Grate the potatoes using the large holes of a box grater or pulse them a few times in a food processor.

Chop the spring onions and bell pepper, and set them aside.

Mix the Wet:

In a large bowl, whisk together the beaten eggs, milk, flour, and baking powder.

Season with salt and pepper to taste.

Combine Everything: Add the grated potatoes, chopped spring onions, bell pepper, and grated carrot to the wet mixture in the bowl. Fold everything together gently until well incorporated.

Grease and Bake: Grease a baking dish with olive oil.

Pour the potato mixture into the prepared dish and spread it evenly.

Cheesy Goodness

(Optional): If desired, sprinkle your favorite shredded cheese over the top of the potato mixture.

Bake to Perfection: Bake the potato pancake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is cooked through.

Whip Up the Sauce: While the pancake bakes, prepare the yogurt sauce in a small bowl.

Combine chopped parsley, plain yogurt, mayonnaise, salt, and pepper to taste. Mix well until everything is incorporated.

Serve and Enjoy: Slice the hot potato pancake into wedges and serve them with dollops of the creamy yogurt sauce on the side.

Serving Suggestions

Serve with a side salad for a complete meal.

Enjoy as a snack or light lunch with a fresh vegetable or fruit.

Cooking Tips

For a crispier top, broil the pancake for the last 5 minutes of baking.

You can use any type of cheese you like or omit it if you prefer a dairy-free version.