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Peel and grate the potatoes and carrot.
Squeeze out excess moisture from the grated vegetables using a clean towel.
In a large bowl, combine the grated vegetables with eggs, salt, and shredded cheese.
Add flour gradually, mixing until a batter-like consistency forms.
Heat a non-stick skillet with a little vegetable oil over medium heat.
Spoon the mixture into the pan and flatten into round flatbreads.
Fry each side for 3–4 minutes or until golden brown and crispy.
Drain on paper towels and serve warm.
Serving and Storage Tips:
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