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Preheat oven to 180°C (350°F). Grease a medium casserole dish.
Boil the diced potatoes in salted water for 5–7 minutes until slightly tender. Drain and set aside.
In a large bowl, whisk eggs, salt, and milk until smooth.
Gradually whisk in the flour to avoid lumps.
Stir in chopped spring onions, boiled potatoes, zucchini, and bell pepper.
Pour the mixture into the prepared casserole dish and top evenly with mozzarella.
Bake for 35–40 minutes, or until the top is golden and the center is set.
Let cool slightly before slicing and serving.
Serving and Storage Tips:
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