Prep the potatoes: Peel and thinly slice the potatoes. Place them in a bowl of water to prevent browning.
Fry the potatoes and onions: Heat sunflower oil in a large skillet over medium heat. Add the sliced potatoes and onions, and cook for about 5-7 minutes, stirring occasionally, until they are slightly golden. If using, add the diced bell pepper and cook for an additional 2 minutes. Remove from heat and drain any excess oil.
Prepare the egg mixture: In a separate bowl, beat the eggs and mix in the corn starch, salt, and grated cheese. Stir to combine until smooth.
Assemble the casserole: In a greased baking dish, layer the fried potatoes, onions, and bell peppers. Pour the egg and cheese mixture over the top, spreading it evenly. Sprinkle paprika over the top if desired.
Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 25-30 minutes or until the top is golden and the casserole is set.
Serve: Allow the casserole to cool slightly before slicing and serving. Garnish with additional cheese or herbs if desired.
Serving and Storage Tips:
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