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Preheat the oven to gas mark 6 or 400 F.
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1.
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Peel and chop the potatoes into small cubes and place in a bowl.
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Cover them with water and allow them to soak.
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2.
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Separate one egg and set aside the yolk for later.
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Place the remaining egg white and the other egg in a large bowl.
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Add the yogurt and olive oil.
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Mix them well.
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3.
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Add the flour, baking powder, salt, ground pepper and dill to the bowl and mix.
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4.
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Drain the potatoes and gently pat them dry with a paper towel.
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Combine cheese and potatoes with the batter mixture and mix them well.
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5.
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You will have a sticky batter, dont worry.
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This means your cake will be moist.
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6.
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Add a little bit of flour and oil into a baking dish.
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I used 10x7 baking dish.
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7.
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Spread your batter into the baking dish.
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8.
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Brush the reserved egg yolk onto the top of the cake and sprinkle with the seeds.
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9.
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Bake for 40-45 minutes, until risen and golden.
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Test to make sure the cake is cooked by inserting a fine skewer into the center.
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When done, it should come out clean.
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Remove dish from oven.
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Cool in the dish for 5 minutes, then remove it and cool completely on a wire rack.
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10.
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I highly recommend to serve this with tzatziki and tea.
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Enjoy.
