Ingredients
A 24-diameter Jahanon pot
Baking paper
A cup of oil
10 L-sized eggs
5-6 large potatoes
4 peeled carrots
A handful of chopped parsley
4 hard boiled eggs
An option for those who like to add a cup of frozen peas
bag of baking powder
2 tablespoons of chicken soup powder
A spoonful of salt
A teaspoon of black pepper
Method
1 Boil the potatoes and carrots until soft, mash the potatoes into mashed potatoes, cut the carrots into cubes, cut the hard-boiled eggs as well, add the parsley, spices and baking powder, and add beaten eggs, mix everything together. 2 Place baking paper in a pot, pour a cup of oil, heat the oil on the gas over high heat, add the mixture to the pot, spread it on top, lower the heat, cook for no more than 5 minutes, and put in the oven at 170 until the pie is browned, preferably on top. Remove from the oven and cool. Carefully pour the oil out of the pot and turn it onto a plate only when it has cooled. Good luck,
