6 eggs
1 tablespoon grated cheese
1 tablespoon chopped chili pepper
4 tablespoons olive oil
1 onion sliced into rings
1 clove garlic minced
250g cherry tomatoes cut in half
Salt and pepper to taste
Fresh oregano leaves
6 eggs
1 tablespoon grated cheese
1 tablespoon chopped chili pepper
4 tablespoons olive oil
1 onion sliced into rings
1 clove garlic minced
250g cherry tomatoes cut in half
Salt and pepper to taste
Fresh oregano leaves
1
Beat the eggs with the cheese and mix in the chili pepper
Grease a non-stick skillet with a thin layer of olive oil, approximately 18cm in diameter
Spread a thin layer of the egg mixture onto the skillet and cook until golden brown on both sides
Repeat this process until all the mixture is used up
2
Use kitchen scissors to cut the fritters into strips, forming the talharim. Reserve
3
Heat olive oil in a pan, sauté the onion, garlic, and cherry tomatoes
Season with salt, pepper, and mix gently
Add the talharim and remove from heat
Serve immediately, garnished with fresh oregano leaves.
