Transform simple ingredients into an irresistible weekend favorite that combines the comfort of a hearty casserole with the fresh flavors of garden vegetables! This amazing recipe layers perfectly seasoned potato batter with colorful vegetables, melted cheese, and aromatic herbs to create a dish so satisfying, you’ll understand why it’s become a weekly tradition. Perfect for family breakfast, brunch, or a light dinner.
Ingredients
For the Base:
- Eggs: 3 large eggs
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Milk: 1 cup (240ml / 8 fl oz)
- All-purpose flour: 200g (1⅔ cups / 7 oz)
- Fresh parsley: 2 tbsp, finely chopped
- Fresh dill: 2 tbsp, finely chopped
- Vegetable oil: 2 tbsp (30ml)
For the Vegetables:
- Potatoes: 3 medium potatoes (450g / 1 lb), grated
- Red onion: 1 medium onion, sliced
- Red bell pepper: 1 large pepper, sliced
- Carrot: 1 medium carrot, grated
- Vegetable oil: 2 tbsp for cooking vegetables
For Toppings:
- Tomatoes: 2 medium tomatoes, sliced into rings
- Mushrooms: 5 large mushrooms, chopped
- Butter: 1 tbsp (15g)
- Cheese: 150g (5.3 oz), grated
- Salt and black pepper: to taste
For the Sauce:
- Greek yogurt: 150g (⅔ cup / 5.3 oz)
- Fresh parsley: 1 tbsp, finely chopped
Instructions
Step 1: Prepare the Egg Mixture
In a large bowl, whisk together eggs, salt, black pepper, and milk until well combined. Gradually add flour while whisking to prevent lumps. Stir in chopped parsley, dill, and vegetable oil. Mix until smooth and set aside.
Step 2: Prepare the Potatoes
Grate potatoes using a coarse grater. Place grated potatoes in a bowl, add water to cover, and let sit for 10 minutes. This removes excess starch for better texture.
Step 3: Cook the Vegetables
Heat vegetable oil in a large skillet over medium heat. Add sliced red onion and cook for 2-3 minutes until softened. Add sliced red bell pepper and grated carrot. Cook for 5-7 minutes until vegetables are soft and slightly caramelized.
Step 4: Combine Potatoes and Vegetables
Drain the soaked potatoes thoroughly and squeeze out excess water using a clean kitchen towel. Add drained potatoes to the cooked vegetables and mix well. Season with salt and pepper to taste.
Step 5: Make the Batter
Add the potato-vegetable mixture to the prepared egg mixture. Stir thoroughly to combine all ingredients evenly.
Step 6: Prepare for Baking
Preheat oven to 180°C (350°F). Grease a large baking dish with oil or butter. Transfer the potato mixture to the prepared baking dish and spread evenly.
Step 7: Add Tomatoes and First Bake
Arrange tomato slices on top of the potato mixture in an attractive pattern. Bake for 20 minutes until the base is set and lightly golden.
Step 8: Prepare Mushrooms
While baking, heat butter in a pan over medium heat. Add chopped mushrooms and sauté for 4-5 minutes until soft and golden brown. Season with salt and pepper.
Step 9: Add Final Toppings
Remove dish from oven and distribute sautéed mushrooms evenly over the surface. Sprinkle grated cheese on top and return to oven for another 10 minutes until cheese is melted and golden.
Step 10: Make the Sauce
Mix Greek yogurt with finely chopped parsley in a small bowl. Season with a pinch of salt if desired.
Step 11: Serve
Let cool for 5 minutes before cutting into squares. Serve warm with the yogurt-parsley sauce on the side.
Time and Serving Information
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 6-8 portions
- Calories: Approximately 280 per serving
Nutrition Highlights
Rich in complex carbohydrates from potatoes, high-quality protein from eggs and cheese, and essential vitamins from colorful vegetables. Contains vitamin C from bell peppers, beta-carotene from carrots, and probiotics from yogurt sauce.
Why This Recipe is Healthy
This versatile dish provides exceptional nutritional balance while delivering incredible comfort food satisfaction. Potatoes supply complex carbohydrates, potassium, and vitamin C for sustained energy and immune support, while eggs contribute complete proteins and choline for brain function. The colorful vegetables add fiber, antioxidants, and essential vitamins – red bell peppers provide vitamin C and carotenoids, carrots offer beta-carotene for eye health, and onions contribute quercetin for anti-inflammatory benefits. Fresh herbs like parsley and dill provide additional antioxidants and natural flavor without added sodium. The Greek yogurt sauce adds probiotics for digestive health and calcium for strong bones. By baking rather than frying, this recipe maintains nutritional integrity while creating a satisfying, family-friendly meal that supports balanced nutrition throughout the week.