Eggs with Grated Potatoes (Patatesli Yumurta)

Eggs with Grated Potatoes (Patatesli Yumurta)
This is not a typical lunch, but it’s very tasty, meaning if you take with a salad can be a complete lunch.

Time of preparation: 30minutes. Easy

Ingredients for 2 people:

2 oz (60 ml) of olive oil,
1 medium head finely chopped onion,
4 finely chopped mushrooms,
2 grated potatoes middle size,
4 eggs,
1.4 oz (40 g) crumbled feta cheese,
2 tablespoons coarse chopped parsley,
a pinch of dried thyme,
1 small hot pepper or beaten hot pepper,
pepper to taste,


It is best to use Teflon pan, but if you don’t have, then use one of the heavier pan. In the larger pan pour oil and hot, add the chopped onion and fry until onions becomes soft and vitreous, add the grated potatoes and finely chopped mushrooms, stir all together and let it fry until the bottom crust became browned and crispy (do not mix more).

While potatoes are fried, whisk eggs, add salt, dry thyme, pepper whipped, (I put a little red pepper that I finely cut) and crumbled cheese, chopped parsley and mix all together.  If you have a large spatula underline beneath crispy crust of potatoes and turn so that the crisp is up now, if you don’t have, then place a plate over the pan and carefully turn over and go back to the pan, but  if you cannot do the both procedures, then leave it in the pan so it is. Take a spoon and moved fried potatoes in 4 places and in the empty places pour scrambled eggs with cheese. Then again move with a little spoon the fried potatoes to go elsewhere over the potatoes. When the eggs are roasted around, but environment is not, cover and remove from the heat and let stand covered for 5 minutes.

If you do not want to turn the fried potatoes then you can, when you pour the eggs to put in the oven, where you turn on only the upper heater, but make sure not to burn, in order to get rosy and crispy upper crust. Enjoy yourself !!!!


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