- 2 eggs
- 2 medium sized potatoes
- ¼ cup milk
- 1 tablespoon cornflour
- A pinch salt
- 1-2 slices kashkaval
- 2 tablespoons vegetable oil
- 1 tablespoon margarine or butter
This recipe is as simple as a potato and an egg, but in contrast, it’s delicious. Just crack an egg, chop some potato and, if you wish, add some kashkaval. Turkish style Potato Omelet from the deeps of history will make you satisfied and you will be appeased. With some bread slices it’ll garnish your breakfast table too. I’m sure everyone will like this breakfast.
A chopping board
A deep bowl
2 pans (with cover)
Peel and wash the potatoes, then dry them with a clean towel. When they’re dry, chop the potatoes in cubic shapes in small amounts.
Pour some vegetable oil onto the pan.
Heat until the oil gets hot, then add potatoes. Fry till they redden and meanwhile stir them.
Crack eggs into a deep bowl, add cornflour, milk and salt on it.
Reduce the heat and add the egg mix when potatoes get a bit cold (do not add the mix when potatoes are still hot).
Add butter or margarine onto another pan. Pour the mix when the butter/margarine is heated.
Cover the pan with it’s cover and simmer. When one side is fried, change to the other side with a spatula.
Add some diced kashkaval. Cover the pan if you wish kashkaval to melt.