Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature when you’re ready to bake.

Peel and grate the potatoes and carrot: Use a box grater or a food processor. Grating ensures they cook evenly and quickly.

Finely chop the leek or onion: If using leeks, ensure to clean them thoroughly as dirt can hide between the layers.

In a large bowl, combine the grated potatoes, carrot, leek or onion, eggs, kefir or yogurt, and flour.

Season with salt and pepper to taste: Taste a small amount of the mixture to ensure the seasoning is right.

Mix well until all ingredients are evenly incorporated. The mixture should be thick and slightly sticky.

Grease a baking dish with olive oil: This prevents sticking and adds flavor.

Spread the vegetable mixture evenly in the baking dish: Press down slightly to ensure it’s compact.

Slice the tomatoes and arrange them on top of the potato mixture: This adds a beautiful presentation and enhances flavor.

Grate cheese over the tomatoes: Use as much or as little as you like, depending on your preference for cheesiness.

Sprinkle with fresh chopped parsley: Adds a fresh, herby flavor.

Drizzle with more olive oil: Helps with browning and adds richness.

Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and crispy.

Check the doneness by inserting a fork into the center; it should come out clean, and the vegetables should be tender.

Once baked, remove the dish from the oven and let it cool for a few minutes.

Serve the bake hot, garnished with extra parsley if desired.