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In a large bowl, combine the grated potato with the cornstarch and a pinch of salt. Mix well to absorb moisture.
Add eggs, onion, carrot, bell peppers, cherry tomatoes, garlic, and spring onions. Mix until well combined.
Pour mixture into a lightly oiled non-stick frying pan over medium heat and spread evenly.
Place mini mozzarella pieces and the extra tomato slices on top. Cover with a lid.
Cook for 6–8 minutes until set and the bottom is golden brown.
Optionally, place under a broiler or flip to lightly brown the top.
Serve warm with a side of salad or fresh yogurt dip.
Serving and Storage Tips:
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