1/2 kg potatoes
Lot of olive oil
Shell the potatoes and cut the into thin sticks. Heat the oil (plentifully) in a pan on middle heat and frie the potatoes. Whisk the eggs, season with salt and pepper. Add the curd and roast the Omelet on both sides (to turn use larger plate, put on the pan and turn).
We wish to thank Vivi Kalaitzaki, who send us this recipe.