Vegetable Soufflé au Gratin

INGREDIENTS
Serve 4 people
1 Large potato cut in small cubes
1 Small sweet potato / yam cut in small cubes
1 Large carrot grated
1 Large red pepper, cut in small cubes
1 Large onion minced roughly
1 Garlic clove finely chopped
2 Cups of Cabbage finely sliced (400 Gr.)
1 Small Hot pepper deseeded and finely minced
3 Tablespoons vegetable oil
Salt & Pepper to taste

For the batter mixture
3 Eggs at room temperature
170 Ml. Milk
170 Ml. Yogurt
45 Ml. Vegetable oil
35 Gr. All purpose flour – 2 1/2 Tablespoons
1 Baking powder enveloppe – 12 gr.
Pinch parsley
200 Gr. Emmenthal / Gruyere / Cheddar Cheese
Salt & Pepper to taste
Piment d’Espelette – Cayenne or Hot Paprika to taste – I use 1/2 Teaspoon of Espelette pepper.

PREPARATION
Preheat the oven at 180 Celsius. Prepare a 22-24 cm baking dish by brushing the inside with a little vegetable oil.
In a heavy base saucepan with a lid, add the oil and when hot, stir in the onions and cook for a few minutes, until they become translucent. You do not want to brown the onions, simply cook them.
Add potatoes and sweet potato and cook for a minute.
Place the lid on and let the vegetables steam for 5 minutes at medium heath, so the vegetables do not stick to the bottom of the pot. Add the red pepper, carrots and cabbage and cook for a further 2 minutes. Place the lid on once again and cook for another 3 minutes.
Whilst the vegetables are cooking, in a medium size bowl, whisk the eggs with the milk, yogurt, vegetable oil and sift the flour and baking powder. Mix well until you have a smooth mixture.
Add all the vegetables in the egg mixture bowl, season according to taste and mix well, until all the vegetables are covered with the dough mixture.
Pour in the baking dish – sprinkle with grated cheese of your choice.
Bake for 35-40 minutes, until the top is crispy and brown.
Serve with light salad and a piece of baguette and you have yourself a fantastic dinner.