Spanish Omelet



  • 4 eggs
  • 4 potatoes
  • 2 onions
  • 4 tablespoons of olive oil
  • Salt
  • Black pepper


Peel the potatoes, slice them into thin rounds, and soak in cold water. Add some salt into them and boil at a low heat for 10 minutes. Fry the onions with olive oil in a broad omelet pan. After the potatoes are boiled, drain them, ad them into the onions and mix. After adding salt and black pepper, do not turn off the heat until the potatoes are fried. Crack the eggs into a broad mixing bowl, add the potatoes and mix them. Pour some oil into the Teflon pan in which you will cook the omelet, add the mixture, and fry it on both sides until both sides are fried well. Good appetite!

Liver Omelet



  • 250 g lamb or chicken liver
  • 3 eggs
  • 1 tomato
  • 1 sprig of parsley
  • 1 tablespoon of corn flour
  • 1 tablespoon of oil
  • Salt, black pepper


Cut the liver into small cubes. Put 1 tablespoon of oil into the pan and add the liver and salt. When the liver is boiled down, add the chopped tomatoes. Fry them for 1 to 2 minutes more and turn off the heat. Beat the eggs and black pepper in a separate bowl. Then, mix with the liver mixture and fry on a Teflon pan for 3 to 4 minutes more. Good appetite!

Croque Monsieur

monsieur croque


  • 2 slices of sandwich loaf
  • 2 slices of kasseri cheese
  • 1 slice of burger cheese
  • 1 slice of ham (or salami)
  • Butter
  •  1 egg yolk


Toast the sandwich loaf slices in a toaster. Spread butter to the inner side of a slice of sandwich loaf. Put a slice of kasseri cheese on it. Add the ham and burger cheese on it. Cover with the other slice of sandwich loaf. Add the kasseri cheese which is separately grated and mixed well with the egg yolk on the slice of sandwich loaf. Bake the toast in the oven until the cheese melts and it turns golden brown. When it is baked, serve hot. Good appetite!

Spinach Pancake



  • 1 bunch of spinach
  • 2 middle-sized onions
  • 5 or 6 sprigs of green onion
  • 3 glasses of flour
  • 2 eggs
  • 2 table spoons of oil
  • Salt
  • Black pepper
  •  Enough warm water


Wash the spinach, chop it finely and soak it in water with vinegar.  Chop the onions and green onions finely. Put the oil and onions in the saucepan and fry them until they turn golden brown.

Add the spinach, fry them slightly and allow them to cool down. Add the fresh onions, flour, eggs, salt, black pepper and 2 table spoons of oil into the cooled spinach and mix them. Add the warm water into them slowly and continue to add warm water until a pancake dough consistency is achieved.

Pour a little oil into the Teflon pan, pour a full ladle of spinach mixture and spread it like making a pancake. Fry them on both sides, and put the prepared pancakes on the top of the other and divide into 4 equal pieces. Serve hot. Good appetite!

Zucchini Quiche



For the dough

  • 2 eggs
  • 400 g flour
  • 200 g butter – cold
  • 1 or 2 tablespoons of flour
  • Salt

For the filling

  • 2 eggs
  • 200 ml cream
  • 200 g tulum cheese – crumbled
  • 2 zucchinis – grated, drained
  • ½ bundle of dill – chopped
  • 1 handful of walnuts – chopped
  •  Salt, black pepper


For the dough, crumble the flour and butter by your hand until it becomes like sand. Then, add the eggs, water and salt, knead until a dough consistency is achieved and allow it to rest.

For the filling, combine all the ingredients in a bowl and mix them.

Spread the roll between two stretch film pieces with a roller and place it into a pie mold. Pierce the base dough with a fork, place a baking paper on it, provide weight pressure with legumes and bake in a pre-heated oven for 15 minutes at 180°C.

Remove the legumes and baking paper and put it again into the oven to bake the base. Then, spread the filling on it and bake in the pre-heated oven for 30 to 35 minutes at 180°C.

Stuffed Eggs



  • 2 eggs
  • 2 sprigs of parsley
  • 2 or 3 tablespoons of olive oil
  • Red pepper flakes
  • Salt
  • Cumin
  • Black pepper


Put the eggs in a small saucepan. Pour enough water to cover them. Hard boil the eggs. Then, allow the eggs to cool down. Peel the boiled eggs. Cut into two vertically. Remove their yolks carefully. Put the egg yolks in a bowl. Add the fine chopped parsley, olive oil, salt and spices on them. Thoroughly mash with a fork. Fill this mixture again into the white egg parts with a dessert spoon. Arrange the prepared stuffed eggs on a service plate. Sprinkle the red pepper flakes on them and pour some olive oil. Good appetite!