Vegetable Pancake

1 Potato, peel and cut into thin slices.
1 Carrot, peeled and cut into thin slices.
1 Onion, cut into thin slices.
Half of a young cabbage, sliced thinly.
30 milliliters of water
2 eggs from chickens
2 tablespoons of flour Salt, as needed Olive oil for cooking

Instructions:

Steps for getting the vegetables ready:

In a big pot, heat the water until it boils. Put the thinly cut potato and carrot. Cook for around 8 minutes, or until they start to become soft.
Put the thinly cut onion in and let it boil for 2 more minutes.

Prepare cabbage:

Put the thinly cut cabbage in the pot. Add 30 ml of water and cook the mixture for a few more minutes until the cabbage is tender and most of the water has evaporated.
Prepare the pancake batter.

In a big bowl, whisk the eggs. Put the flour and salt together and mix until the mixture is smooth.
Remove extra water from the cooked vegetables and put them in the eggs. Mix thoroughly to make sure the vegetables are completely covered with the egg mixture.

Make the pancake.

Warm a lot of olive oil in a non-stick frying pan on low heat. Pour the mix of vegetables and eggs into the pan, making sure it covers the surface evenly.
Put a lid on it and cook for around 5 minutes. Next, cover the pan with a plate, turn the pancake onto the plate, and then put it back in the pan to cook the other side. Continue cooking for 5 more minutes with the lid on.

Waiter:

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