Ingredients

• 2 tbsp olive oil or butter (plus more for pan)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups grated potato (about 3 medium, squeezed dry)
• 3 large eggs
• 1 cup plain yogurt or sour cream
• 1 cup shredded mozzarella (or any melty cheese)
• 1/2 cup grated Parmesan
• 1/2 cup milk
• 2 tbsp flour or cornstarch
• 1 tsp baking powder
• 1 tsp salt + 1/2 tsp black pepper
• 1/2 tsp paprika (optional)
• Chopped parsley, to finish

Instructions

1. Preheat oven to 400°F / 200°C. Line a 10–11″ (26–28 cm) oven-safe skillet or round pan with parchment; grease well.
2. Heat oil/butter in a skillet; sauté onion 3–4 min until soft, add garlic 30 sec.
3. In a bowl, mix squeezed potatoes with half the mozzarella, Parmesan, sautéed onion/garlic, 1 egg, 1/2 tsp salt, pepper, and paprika. Spread into the lined pan to form a thick base.
4. Bake the base for 15 minutes until lightly set and edges begin to color.
5. Meanwhile, whisk remaining 2 eggs, yogurt, milk, flour (or cornstarch), baking powder, and remaining salt/pepper until smooth. Stir in the rest of the mozzarella.
6. Pour this creamy topping over the baked base. Return to oven and bake 18–22 minutes until puffed and golden with little cheesy bubbles (broil 1–2 min for extra color).
7. Cool 5 minutes, scatter parsley, slice and serve. Great with salad or soup.