In a large saucepan, bring water to a boil. Add the thinly sliced potato and carrot. Boil for about 8 minutes, or until they are just starting to become tender.

Add the thinly sliced onion and continue boiling for an additional 2 minutes.

Add the thinly sliced cabbage to the saucepan. Pour in 30 ml of water and simmer the mixture for a few more minutes until the cabbage is soft and the water has mostly evaporated.

In a large mixing bowl, beat the eggs. Add the flour and salt, mixing until smooth.

Drain any excess water from the boiled vegetables and add them to the egg mixture. Stir well to ensure the vegetables are evenly coated with the egg mixture.

Heat a generous amount of olive oil in a non-stick frying pan over low heat. Pour the vegetable and egg mixture into the pan, spreading it evenly.

Cover with a lid and cook for about 5 minutes. Then, carefully place a plate over the pan, flip the pancake onto the plate, and then slide it back into the pan to cook the other side. Cook for another 5 minutes, covered.

Once both sides are golden and the pancake is cooked through, transfer it to a plate.

This dish can be served hot or at room temperature, perhaps with a side of light salad or some yogurt.