Tomato & Potato Omelette ( Cyprus Dish )

READY IN: 20mins
Recipe by NanaGreekcook

A traditional Cyprus last-minute dish called Pomilorotigania in Greek ('fried tomato'). Easy and quick to make. Serve with bread or toast.

Top Review by Um Safia

Made & reviewed for my PAC baby! I quadrupled the recipe so that I could serve 8 for lunch - this omelette is just gorgeous! The key to this is the fact that it is just simple, clean, fresh flavours - delicious. Everyone loved their omelette & asked for me to make it again next week :) Thanks Nana for another great recipe!

Ingredients Nutrition


  1. Cut the potatoes into thin slices.
  2. Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
  3. When the potatoes are cooked, remove them from the pan.
  4. Throw away the oil, leaving just a few drops of oil in the pan.
  5. Put the pan back on the stove and add the tomatoes.
  6. Simmer for a few minutes and season.
  7. Add the potatoes and the eggs and stir until the eggs are cooked.
  8. Remove from the pan and serve.

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