Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, a typical Corfu omelette - made with fresh tomatoes.

Ingredients

3 tablespoons olive oil. 450 gr. ripe tomatoes, peeled and chopped. 1 teaspoon oregano, thyme or basil. salt and black pepper. A pinch of sugar. 4 eggs beaten a little with a fork.

Instructions

Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs. Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates. Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes. Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

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