Prepare the Vegetables: In a large mixing bowl, combine the grated potatoes, onion, carrot, and diced pepper and tomatoes.

Season: Add salt, black pepper, and a generous amount of Italian herbs to the vegetable mixture. Mix well to ensure everything is evenly seasoned.

Make the Batter: In another bowl, beat the eggs and mix with the liquid yogurt and flour until you have a smooth, cohesive batter.

Combine: Pour the egg mixture into the vegetable mixture. Add the grated cheese and chopped parsley, and stir everything together until well combined.

Cook: Heat a large non-stick skillet with a bit of sunflower oil over medium heat. Once hot, pour in the potato mixture, spreading it evenly. Cook on medium-low heat until the underside is golden and crispy, about 10-12 minutes, then flip carefully with a large spatula and cook the other side for another 10 minutes.

Serve: Once both sides are crispy and golden, remove from heat. Let it cool for a few minutes before cutting into wedges. Serve warm with additional yogurt or your favorite dipping sauce.