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👩🍳 Instructions:
1. Prep your veggies:
Sauté the diced peppers and onion in a little olive oil until soft and slightly caramelized (about 5–7 mins). Let cool slightly.
2. Cook or grate the potatoes:
Option 1: Grate raw potatoes, squeeze out excess moisture using a clean towel.
Option 2: Boil potatoes, mash them while warm — this gives a smoother, fluffier texture.
3. Mix the batter:
In a large bowl, whisk together:
Eggs
Milk
Flour + baking powder (this helps fluff it up!)
Cheese
Salt, pepper, and herbs/spices
Then stir in:
The cooked bell peppers and onion
The grated or mashed potatoes
Mix until just combined — don’t overmix.
4. Bake:
Grease a 9-inch (22–24 cm) round cake pan or loaf pan.
Pour in the batter and smooth the top.
Optional: sprinkle with extra cheese or breadcrumbs for a golden crust.
Bake at 375°F (190°C) for 35–45 minutes, or until golden, set in the middle, and a toothpick comes out clean.
5. Rest & serve:
Let it rest 5–10 minutes before slicing. Serve warm, room temp, or cold — it’s always good.
✨ Pro Tips for Fluffiness:
Baking powder is key if you’re using mashed potatoes.
Whipping the eggs + milk before adding keeps it light.
Don’t skip squeezing out raw potato moisture if going that route — too much water makes it gummy.
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