Egg Sponge with zucchini


  • 3 large zucchinis (about 650 gr)
  • 2-3 potatoes (about half a kg)
  • 2-3 tomatoes (450 gr)


Wash the zucchinis and cut them into slices. Lightly salt them and set them aside.

Peel the potatoes and cut them into thin fries. Salt them.

Heat up the oil in a pan and fry the potatoes. Take them out with a slotted spoon and fry the zucchini in the same oil. Some will be fried, some will not, but they all must be cooked. Remove the zucchinis from the pan. If there is too much oil in the pan, remove a little and add the tomatoes – grated or cut by hand into small squares. Do not blend them. Beat the eggs in a bowl with a little salt with a fork or/ a mixing wire. When the tomato is ready (after about 10 minutes), put the potatoes and zucchini in the pan and toss them together but try not to break them up. Ideally the potatoes, zucchini and tomatoes will be evenly mixed inside the pan. Once they start to boil, add the eggs. Using a fork, make small openings so that the egg is cooked inside the vegetable mix, but do not stir. When it is ready on the one side (lift it slightly from the edge to check) we flip it on the other side using a plate/lid all the while being careful not to drop it on top and not to scald ourselves with the hot contents of the pan. Let the other side cook and serve hot, or at room temperature.

Cheese pie with bacon