Cyprus Potato Tomato Salad Recipes

RED POTATO AND TOMATO SALAD

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

POTATO & BEETROOT SALAD ( CYPRUS DISH )

Steps:

• Peel the potatoes and cut into cubes or thin slices.
• To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
• Add the chopped spring onion and sliced eggs.
• Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
• Serve with feta cheese or cottage cheese.

CYPRUS POTATO SALAD

Steps:

• Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
• Heat the olive oil in a large saute pan and fry the potatoes until golden. Remove from the pan and set aside
• Fry the onions, garlic and spices until lightly golden.
• Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
• Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
• Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
• Serve with some crusty bread.

TOMATO & POTATO OMELETTE ( CYPRUS DISH )

Steps:

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

MARK SARGEANT'S WARM CYPRUS POTATO, TOMATO, AND FETA SALAD

Steps:

• Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
• Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
• Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
• Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.