Tomato & Potato Omelette ( Cyprus Dish ) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A traditional Cyprus last-minute dish called Pomilorotigania in Greek ('fried tomato'). Easy and quick to make. Serve with bread or toast. Ingredients:
3 small potatoes, peeled |
2 tomatoes, chopped |
5 eggs, beaten |
salt and pepper |
olive oil (for frying ) |
Directions:
1. Cut the potatoes into thin slices.
2. Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
3. When the potatoes are cooked, remove them from the pan.
4. Throw away the oil, leaving just a few drops of oil in the pan.
5. Put the pan back on the stove and add the tomatoes.
6. Simmer for a few minutes and season.
7. Add the potatoes and the eggs and stir until the eggs are cooked.
8. Remove from the pan and serve.
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