Traditional Family Potato and Egg Dish in 10 Minutes

Peel and grate the potatoes using a box grater or a food processor. Once grated, squeeze out any excess moisture using a clean kitchen towel or paper towel.

Prepare the Mixture:

In a large mixing bowl, whisk together the 3 eggs and 300 ml of milk until well combined. Add the flour, baking powder, paprika, and salt. Stir to combine until the mixture forms a smooth batter.

Cook the Vegetables:

Heat a bit of vegetable oil in a large skillet over medium heat. Add the chopped onions and grated carrot. Cook for about 3-5 minutes, stirring occasionally until softened.

Combine Ingredients:

Add the grated potatoes and green onions to the skillet with the cooked vegetables. Stir everything together and cook for another 3-5 minutes, until the potatoes are just starting to soften.

Add the Batter:

Pour the egg and milk batter over the potato and vegetable mixture in the skillet. Mix well to coat all the ingredients in the batter. Cook on medium-low heat for 5-7 minutes, allowing the bottom to become golden brown and the eggs to set.

Add Cheese:

Sprinkle the grated cheese evenly over the top. Cover the skillet and cook for another 3-4 minutes, until the cheese is melted and the dish is fully cooked through.

Serve:

Remove from heat and let it rest for a couple of minutes. Slice into wedges and serve warm!

Serving and Storage Tips

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