Preheat the oven to 375 F

Grate the peeled potatoes into a bowl and then squeeze out the liquid using a thin dish rag or your hands.

Heat a large skillet on medium heat then add in about 1-2 tbsp of olive oil. Add in the diced green pepper and cook for 4-5 minutes.

Next, add in the grated potatoes and cook for another 5 minutes. Add in the spices, mix together and remove from the heat while you prep the egg mix.

Add the eggs, cottage cheese and tapioca flour to a blender and blend together until smooth. You can also do this using an immersion blender.

Grease an 11 x 7 or 9 x 9 baking dish with a little olive oil or cooking spray. Add the sauteed veggies to the pan, then pour the egg mixture on top. Add in the shredded cheese and chives and mix together. Sprinkle the top of the dish with an extra 2-3 tbsp of shredded cheese.

Bake for about 25-30 minutes, until the top is firm to touch.

Let cool for 10-15 minutes, then slice into 6 larger or 8 smaller pieces.

Keep refrigerated for up to 5 days. Rewarm in the microwave or oven when ready to serve.