Potato and Carrot Roll

Ingredients

• Potato — 1 pcs
• Carrot — 1 pcs
• Eggs — 3 pcs
• Grated cheese — 100 g
• Salt
• Black pepper

Steps

1. Wash, peel and trim the potato and carrot, then grate both on a coarse grater.
2. In a mixing bowl, combine the grated potato and carrot with the eggs, the grated cheese, and season with salt and black pepper until evenly mixed.
3. Spread the mixture into a thin, even rectangle on a parchment-lined baking tray so it will form a flexible base.
4. Bake in a preheated fan oven at 180°C for 20–30 minutes, until the base is set and lightly golden; remove from the oven and let cool briefly.
5. Invert the baked base onto a clean board and peel off the parchment.
6. Prepare the filling following the filling steps, then roll the base tightly along its length, slice and serve.

Cheese and smoked salmon filling (optional)

• Cheese — 100 g
• Smoked salmon — 150 g

1. Arrange the cheese along the length of the inverted base in a single line or even layer using the listed cheese.
2. Top the cheese with the smoked salmon slices across the same length so the filling is ready to be enclosed when you roll the base.