Savory Potato and Vegetable Bake

Ingredients
3 large potatoes, peeled and grated
1 onion, finely chopped
1 carrot, peeled and grated
1 pepper, finely chopped
Olive oil, for sautéing
Salt, to taste
Chives, chopped
3 eggs
300 ml milk
200 g wholemeal flour
2 tsp baking powder
150 g cheese, grated
Directions
Prepare the Vegetables:
Peel and grate the potatoes. Place them in a large bowl.
Finely chop the onion and add to the bowl.
Peel and grate the carrot, then chop the pepper. Add both to the bowl.
Heat a little olive oil in a pan over medium heat. Add the grated potatoes, onion, carrot, and pepper. Sauté until the vegetables are slightly softened. Season with salt and mix in the chopped chives.
Prepare the Batter:
In a separate bowl, beat the eggs.
Add the milk to the beaten eggs and mix well.
In another bowl, combine the wholemeal flour and baking powder.
Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.
Combine and Rest:
Add the sautéed vegetables to the batter and mix until everything is well incorporated.
Let the dough rest for 15 minutes.
First Bake:
Preheat your oven to 200°C (400°F).
Grease a baking dish with olive oil.
Pour the vegetable mixture into the baking dish and spread it evenly.
Bake for 45 minutes or until the top is golden and the mixture is set.
Add Cheese and Final Bake:
Remove the dish from the oven and sprinkle the grated cheese evenly over the top.
Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.
Serve:
Allow the bake to cool slightly before serving.
Cut into slices and enjoy warm.