Peel and grate the potatoes. Soak them in a bowl of water to remove excess starch while preparing other ingredients.

Peel and dice the onion and chop the red pepper into small pieces.

In a pan over medium heat, add 1 tablespoon of oil and cook the diced onion for about 3-4 minutes until softened.

Add the chopped red pepper and let simmer for another 5-7 minutes. Remove from heat.

Drain the soaked grated potatoes and squeeze out excess moisture. In a mixing bowl, combine the drained potatoes with eggs, salt, marjoram, nutmeg, and ground red pepper. Mix well.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Grease a baking dish with the remaining 1 tablespoon of oil and spread the potato mixture evenly in the dish.

Layer the cooked onion and pepper mixture on top of the potatoes. Optionally sprinkle some grated cheese on top.

Bake in the preheated oven for about 50 minutes, or until cooked through and golden-brown.

Once out of the oven, let the bake sit for a few minutes before serving. Pairs well with a fresh green salad or steamed vegetables.

For a heartier meal, serve alongside grilled chicken or fish, or enjoy it on its own as a satisfying vegetarian dish.

For presentation, cut into squares and serve with a dollop of sour cream or yogurt and fresh herbs like parsley or chives.