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PATATES ME T’AVYA

Updated: Feb 6

(CYPRIOT STYLE FRIED POTATOES WITH EGGS)


SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 30 MINUTES


This means ‘potatoes with eggs’ but it is so much more than that. As with many of my dishes, I don’t have an actual recipe for this because I just add whatever I have in the fridge or cupboard, so this is my favourite combination of ingredients.


INGREDIENTS

6-8 medium-sized potatoes

350ml OliveOlive extra virgin olive oil (for deep frying)

250g mushrooms

1 medium-sized courgette

½ a chorizo sausage

280g jarred artichoke hearts

3-4 large spinach leaves

4-5 eggs

Sea salt and black pepper


METHOD

Peel the potatoes and cut them into similar-sized cubes. Heat the olive oil in a large pan and deep fry the potatoes until they are golden. Remove them from the pan and place in a bowl lined with kitchen roll to mop up the excess oil.

Chop the mushrooms and courgettes into small pieces. Place a little of the hot oil from the potatoes into a large, shallow frying pan. Add the mushrooms and courgettes to this pan and fry until they are soft.

Halve the chorizo lengthways, then slice and add it to the pan. Stir in until the chorizo is cooked. Chop the artichoke hearts and throw them in, followed by the diced halloumi. Stir well. Cut the spinach leaves in half down the centre spine and then slice up. Add the spinach to the pan and stir until it has wilted.

Stir in the fried potatoes, keeping the heat high, then break the eggs into the pan. Stir well until the eggs are cooked, season to taste, and serve.

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