2 cups of grated yam
3 whole eggs
to taste salt
3 tablespoons of wheat flour
1 tablespoon of finely chopped onion
1/4 cup of milk
Medium-sized tomato, cut into 0.5 cm thick slices
100g of mozzarella cheese, sliced
Olive oil
Salt and black pepper to taste
2 cups of grated yam
3 whole eggs
to taste salt
3 tablespoons of wheat flour
1 tablespoon of finely chopped onion
1/4 cup of milk
Medium-sized tomato, cut into 0.5 cm thick slices
100g of mozzarella cheese, sliced
Olive oil
Salt and black pepper to taste
Mix the yam, eggs, salt, wheat flour, onion, and milk until you get a uniform mixture
Heat olive oil in a frying pan and pour half of the mixture, spreading it evenly with a spatula
Let it cook covered, over low heat, until it's lightly golden
Remove the lid, place a plate on top, flip, and reserve
Repeat the operation with the remaining yam mixture
Fill with mozzarella cheese and tomato slices, sprinkle with salt and black pepper to taste
Cover with the reserved half, tamper again, and let the mozzarella melt
Serve immediately
This recipe yields 4 portions.
