Peel and slice the potatoes thinly. For a more even cooking process, aim for consistent thickness.

Chop the onions and spring onions finely. Set aside.

Grate the cheese, and prepare the remaining ingredients for easy assembly.

Boil the potatoes in a pot of salted water for about 8-10 minutes until slightly tender but not fully cooked. Drain and let them cool.

Sauté the onions in a pan with a bit of olive oil until they become translucent and soft. Add a pinch of salt and black pepper for flavor.

In a bowl, whisk together the eggs with a pinch of salt, black pepper, and dried garlic.

Add 3-4 tablespoons of cornstarch, whisking until smooth to ensure there are no lumps.

Fold in the grated cheese, chopped spring onions, and the sautéed onions.

For added creaminess, mix in 2 tablespoons of mayonnaise or yogurt (depending on your preference). This will help bind the ingredients and add moisture to the casserole.

Preheat the oven to 180°C (350°F).

Grease a baking dish with a little olive oil or butter.

Start by layering the partially boiled potatoes at the base of the dish.

Pour the egg and cheese mixture over the potatoes, ensuring everything is evenly covered.

Place the sliced tomatoes on top of the mixture, arranging them evenly across the surface.

Top with slices of cheese to create a golden and crispy layer after baking.

Place the dish in the oven and bake for 30-35 minutes, or until the top is golden and the casserole is set. You can check by inserting a toothpick in the center—it should come out clean.

If you like a crispier cheese topping, you can switch the oven to broil for the last 5 minutes of baking.

Once baked, allow the casserole to cool for a few minutes before cutting into slices.

Garnish with freshly chopped spring onions for an extra fresh kick, and serve warm