Strapatsatha is a dish brought to Greece by the Sephardic Jews from Spain. It’s a loose omelet of tomatoes and feta. There are many variations of this classic dish.
Serves 4
⁄ cup extra-virgin olive oil
⁄ cup sliced chorizo sausage
4 large ripe tomatoes and passed through a box grater
⁄ cup diced sweet banana pepper
3 scallions, ends trimmed and sliced
1 cup crumbled feta cheese
8 large eggs, beaten
⁄ teaspoon pepper

  1. Add oil to a large skillet over medium-high heat, and heat for 30 seconds. Add sausage and cook for
    2 minutes or until it browns. With a slotted spoon, remove the sausage from the skillet and reserve.
    Take the skillet off the heat and let it cool for 5 min.
  2. Return the skillet to medium heat and add the tomatoes. Cook for 5 min or until most of the
    water is evaporated. Add the peppers and scallions, and cook for 2 more minutes. Add the feta and
    cook for 1 minute.
  3. Add the eggs, pepper, and cooked sausage. Stir the eggs to scramble them, cooking them until they
    form a loose omelet. Serve immediately or warm.

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