Peel and Grate: Begin by peeling the potatoes and grating them into a bowl. Cover the grated potatoes with water and set them aside to prevent browning.
Step 2: Saute Onions and Carrot
Saute Onions: In a non-stick pan, drizzle some olive oil and add the chopped onion. Saute until golden brown.
Add Carrot: Add the grated carrot to the pan, mix well, and let it soften for a few minutes.
Step 3: Combine Potatoes and Onions
Drain Potatoes: Drain the grated potatoes thoroughly and place them in a clean container.
Mix with Sautéed Vegetables: Add the sautéed onion and carrot mixture to the potatoes. Sauté briefly in the pan to combine the flavors, then set aside.
Step 4: Mixing the Batter
Beat Eggs and Milk: In a mixing bowl, crack the eggs and beat them using a hand whisk. Pour in the milk and mix well.
Incorporate Flour and Olive Oil: Gradually add the whole-wheat flour to the egg and milk mixture, stirring to avoid lumps. Add the remaining olive oil, salt, and pepper, and mix until smooth.
Step 5: Baking the Dish
Combine and Transfer: Add the batter to the potato and onion mixture. Mix in the sliced spring onions and chopped parsley. Transfer everything into a round springform pan lined with parchment paper.
Bake: Preheat the oven to 200°C (392°F) and bake the potato dish for 30 minutes.
Step 6: Adding Final Touches
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