It’s an open secret that the potato omelet is one of the favorite dishes of the Trendencias newsroom. But the reality is that Eggs are one of our staple foods with all its versatility. and one should have in kitchens around the world.
Boiled, poached, poached, fried… Eggs have many benefits and are extremely versatile in the kitchen, and proof of that is this Greek-inspired recipe we love so much. Its name is strapatsada and it’s scrambled eggs, tomatoes, and feta, so easy that once you try it, you’ll add it to your cookbook no matter what, because it takes no more than 20 minutes to prepare and it’s pure. umami.
We start by peeling and chopping the onion and a clove of garlic, which we will fry in a pan with a little olive oil. While it is boiling, grate the tomato (it will be very easy with a coarse grater like this) and discard the skin.
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Add vinegar and sugar to the onion and garlic mixture and lightly caramelize over low heat. When the mixture loses its liquid, add grated tomatoes, cumin and red pepper and fry for a few minutes on medium heat.
It’s time to add some beaten eggs, turn down the stove and let it cook little by little. The trick to making a juicy and creamy omelet is timing.We’ll be patient until it starts to take shape, as they teach us in the Directo palate video just below these lines. At that time, we add the crumbled white cheese and remove the pan from the stove. Add chopped thyme, if desired, and a little more cheese to garnish.
The best part about this recipe is that it’s creamy, making it our favorite omelet. With some toast, you can have a wonderful dinner, complete with a salad like Karlos Arguiñano’s for example.
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Photos | Directly to the Palate
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
