Start by peeling and dicing the potatoes into small cubes. Ensure they are of uniform size for even cooking.

Dice the onion, bell pepper, and green onions. Set aside.

Heat sunflower oil in a large frying pan over medium heat. Add the chopped onion and sauté until it becomes transparent, around 2-3 minutes.

Stir in the bell pepper and cook for an additional minute until it softens slightly.

Add the diced potatoes, season with salt and black pepper, and stir. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender.

Sprinkle the cheese on top, cover the pan, and reduce the heat to low, allowing the cheese to melt.

Once the cheese has melted, remove the pan from heat. Garnish with chopped green onions.

In a bowl, whisk together the eggs, sugar, milk, and a pinch of salt until well combined.

Gradually add the flour, stirring until smooth. The batter should be pourable but slightly thick.

Heat a non-stick pan with sunflower oil over medium heat. Pour a ladle of batter into the pan, making a thin pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook the other side until golden brown. Repeat with the remaining batter.

In a bowl, mix flour with a pinch of salt. Dip the cooked potato pieces first into the flour, then into breadcrumbs.

In a clean pan, heat butter over medium heat. Fry the coated potato bites until they are golden brown and crispy on all sides, about 3-4 minutes.