Baked shredded potatoes for an amazingly delicious lunch!
Ingredients
- 1 onion,
- seed oil to taste for frying,
- 2 large zucchini (total weight 500 grams)
- 1 kg of potatoes,
- 150 grams of tomato puree,
- 150 grams of stringy cheese,
- 200 grams of yoghurt,
- 3 eggs,
- salt, pepper and paprika to taste
Preparation
Preparing the ingredients is the most time-consuming part. We suggest preparing them all at once to have them ready at the time of composing the cake, but nothing prevents us from proceeding step by step, the choice is yours.
- Chop the onion and put it in a non-stick pan with a drizzle of oil, cooking until golden brown.
- Wash the courgettes, remove the tuft and grate them with a large-mesh grater. Put them in a bowl with a little salt and after 10 minutes squeeze them with your hands to remove as much water as possible.
- Peel the potatoes and proceed with the same preparation as the zucchini. Keep the two vegetables separate.
- Grate the cheese, again with the large mesh grater.
- In a container, beat the eggs with the yoghurt.
Composition
Now that you have all the ingredients ready, proceeding with the composition of the cake will be a moment.
Grease a rectangular pan with oil, spread half of the grated potatoes on top. Season with salt, pepper and paprika then cover with half of the grated zucchini. Make another layer of potatoes with all the remaining ones, adjust the flavor again with spices and finish with the zucchini, on top of these we distribute the onion. Sprinkle the surface with cheese and, finally, pour the yogurt and egg mixture over the entire cake.
Bake in a hot oven, fan mode, middle shelf, at 180° for 50-60 minutes.
Dinner is ready, we will surely have lost a little extra time but it will have been worth it!
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