Eggs with potatoes and tomato
Eggs with potatoes and tomato is a perfect Greek meal - rustic and simple
Servings: 4 servings
Calories: 300kcal
Equipment
Ingredients
- 2 tbsp olive oil
- 3 ½ cups grated potato
- 1 cup chunky tomato sauce or passata
- 1/4 teaspoon salt
- 4 large eggs
Instructions
- In a large frying pan, heat the oil and then add the grated potatoes. Cook, over medium heat until the potatoes are cooked through. This will take approximately 10 minutes.2 tbsp olive oil, 3 ½ cups grated potato
- Once the potatoes are cooked, pour in the chunky tomato sauce and add the salt. Mix well. Carefully (because it's hot), take a taste and decide if you need more salt or not.1 cup chunky tomato sauce or passata, 1/4 teaspoon salt
- In a separate bowl, beat the eggs lightly.4 large eggs
- Pour the beaten eggs into the frying pan. Mix everything around. Use a spatula to move the mixture around to be sure that the egg gets cooked through (a few minutes, depending upon the size of your frying pan).
- Enjoy!
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 240mg | Potassium: 1168mg | Fiber: 6g | Sugar: 5g | Vitamin A: 578IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 4mg