Yumurtalı gömeç ve patates (mallow and potatoes with eggs)

Yumurtalı gömeç ve patates is a simple and delicious Cypriot dish, ideal for a quick, light lunch. Mallow leaves (gömeç - 'gyuh-mech') have a mild and earthy flavour that is similar to chard, but with firmer stems when fried. Like yumurtalı ıspanak, this dish is simply seasoned with salt and ground black pepper for a hint of warmth. The difference is the addition of fried potatoes which add richness. Both vegetables pair perfectly with the crispy fried eggs and black olives. Serving with a generous squeeze of lemon juice brightens the dish.

During early spring in Cyprus, wild mallow leaves grow across the countryside, where they are often gathered by locals to prepare this dish or gömeç salatası (mallow leaf salad). Mallow leaves are available at most Cypriot food stores when in season.

Mallow leaves from Cyprus are used for this recipe.

The key to making this dish is to let the mallow leaves completely dry after washing and straining. This prevents them from making the eggs soggy.

Serves 3 as a light brunch | Preparation time: 15 minutes | Cooking time: 30 minutes | Additional time: 1 hour to completely strain the mallow leaves

Ingredients

For the mallow and potatoes with eggs
500g Cyprus potatoes, or other waxy variety	¼ tsp salt, or as desired
200g gömeç (mallow leaves), washed and strained until fully dry	⅛ tsp ground black pepper
Sunflower oil, for frying	3 large eggs, beaten
12 black olives
To serve
1-2 lemons, cut into wedges

Hob heat settings

Method

1. Peel and wash the potatoes before cutting them into 1.5-2cm cubes. 

   
   

   

   
   

2. Trim the ends of the gömeç (mallow leaves) and discard them.

   
   

   

   
   

3. Lay the mallow leaves flat on a chopping board and cut horizontally every 2cm along the leaves and stalks.

   
   

   

   
   

4. Add enough sunflower oil to a large deep frying pan so that it is 0.5cm deep and place on a high heat. Once hot, add the potatoes and fry, gently turning them over every 2-3 minutes with a flat spoon until they are cooked and become golden brown in colour - about 10-15 minutes in total. The potatoes should be crispy all over and tender in the middle when cooked. Remove the potatoes from the pan and place in a colander to strain. 

   
   

5. Pour off the excess oil leaving enough behind to lightly coat the bottom of the frying pan and place back on a high heat. Add the gömeç and fry for about 5-10 minutes, or until cooked (the stalks should be slightly firm on the outside and tender in the middle). 

   
   

6. Add the fried potatoes, olives, salt and ground black pepper, and fry for 1-2 minutes to lightly cook the olives.

   
   

7. Pour the beaten eggs all over the vegetables and olives to evenly cover. Wait around 30 seconds to 1 minute for the eggs to start firming up. Once firm, gently flip over sections of the egg with a flat spoon to cook the other side. After waiting for another 20-30 seconds, carefully break the egg into smaller crispy pieces. This technique ensures a texture similar to a crispy omelette rather than scrambled eggs. Continue until the eggs are cooked.

   
   

   

   
   

8. Serve hot with a generous squeeze of lemon juice and a side of toasted bread.