Omeleta Horiatiki (1 vote)
2 cups chopped eggplant
Fry the potatoes in a bit of oil until tender and brown. Remove from the pan and drain. Fry the eggplant until brown and tender. Remove and drain.
1 bay leaf
1 cup potatoes, cut into thin strips
1 large very ripe chopped tomato
salt and pepper
1/2 cup chopped onion
1 clove garlic, chopped
In a large sauce pan, heat some oil and fry the garlic and onions until translucent. Add the tomato and bay leaf and simmer for 15 minutes, stirring occasionally. Return the eggplants and potatoes to the pan and toss with the sauce.
In a small bowl, whisk the eggs until frothy. Pour over the vegetables, and cook the omelet until set.
Note: If you prefer, the purple skin can be peeled from the egg plants before frying. This tends to soften the taste.
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