Cyprus is a small island with a long history and a rich culture that spans 10,000 years, making it one of the oldest civilizations in the Mediterranean. Situated at the crossroads of three continents – Europe, Asia and Africa – the island’s unique geographic position has played an important part in its turbulent past since antiquity. One of the unique produce the island produces is potatoes.
There are several varieties of potatoes. Anabel which is a sweeter potato than the rest for example is good for potato salads. Spounta a larger one is very well known to Greeks, Cypriots and British. Nicola variety is preferred by Germans and Belgians. Spounta, marabel and lola can be made in any way we like whereas diamond and Marfona are suitable for frying or mashed potatoes.
Since the climate of the island is warm most of the year, they do not import their potatoes. Only three months per years does the production stop and these three months they consume from the stock they keep in refrigerators. Cyprus cultivates around 20 different varieties of potato and they are all very tasty.
The difference is in the soil and water with which the land is watered. That’s why are in high demand. Their price also is higher than the other potatoes at least here in Greece. If I find them in my local market, I buy them without any questions asked. They are a bit more expensive than the normal ones but they are truly tastier than the rest.
I was in a potato mood the other day and I thought of making something that would combine my crave for potatoes and my eternal love for Mexican. When I go out to eat Mexican I always love nachos which are so loaded that they are a whole meal by itself.
I thought that I could make nachos not with chips but with potatoes and instead of making them with Mexican sauce and so on, I could use some real Mediterranean flavors and cheese from Greece and Cyprus. Let me tell you they were absolutely delicious. Perfect meal for a weeknight dinner.
My husband is on a diet but once he tried it, he completely forgot all about calculating calories.
- 1 large unpeeled potato, thoroughly cleaned and cut in chips or 6 very small ones again cleaned and cut in chips
- 1 sweet potato, peeled and cut in chips
- 1 zucchini, cut in chips
- 3 bacon strips, cut in small pieces
- 3 tbsp olive oil
- Salt and pepper
- 2 tsp Italian seasoning
- ½ cup marinara sauce
- 1 cup graviera cheese or gruyere which is something similar, grated
- ½ cup halloumi cheese, grated
- 12 cherry tomatoes of different colors, halved
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 2 tsp balsamic vinegar
- 2 tbsp olive oil
- Preheat oven to 220˚C/425˚F.
- In a bowl add the cherry tomatoes, garlic powder, Italian seasoning, balsamic vinegar and olive oil and mix.
- Set it aside.
- In another large bowl add the potato chips and zucchini chips.
- Pour the 3 tbsp of olive oil along with salt pepper and Italian seasoning.
- Mix so everything is incorporated.
- Line with parchment paper a baking tray and spread the potatoes, bacon and zucchini in one layer.
- Bake for about 40 to 45 minutes.
- Take the baking tray out of the oven and gather the potatoes and zucchinis in the center.
- Pour the marinara sauce and on top the cheese.
- Return to the oven and bake until the cheese is melted and has taken a golden color.
- Remove and throw the cherry potatoes along with the vinegar/olive oil batter on top and serve.
- 1 μεγάλη πατάτα καθαρισμένη και κομμένη σε πατατάκια ή 6 πολύ μικρές και πάλι καθαρισμένες και κομμένες σε πατατάκια
- 1 γλυκιά πατάτα, καθαρισμένη και κομμένη σε πατατάκια
- 1 κολοκυθάκι, κομμένο σε πατατάκια
- 3 φέτες μπέικον, κομμένες σε κομματάκια
- 3 κ.σ. ελαιόλαδο
- Αλάτι και πιπέρι
- 2 κ.γ. ιταλικό καρύκευμα
- ½ φλ. σάλτσα Μαρινάρα
- 1 φλ. τυρί γραβιέρα τριμμένο
- ½ φλιτζάνι τυρί Χαλλούμι, τριμμένο
- 12 ντοματίνια διαφορετικών χρωμάτων, κομμένα στη μέση
- ½ κ.γ. σκόνη σκόρδου
- 1 κ.γ. Ιταλικό καρύκευμα
- 2 κ.γ. ξύδι βαλσάμικο
- 2 κ.σ. ελαιόλαδο
- Προθερμάνετε το φούρνο στους 220˚C.
- Σε ένα μπολ βάλτε τα ντοματίνια, τη σκόνη σκόρδου, το ιταλικό καρύκευμα, το βαλσαμικό ξύδι και το λάδι και ανακατέψτε.
- Βάλτε το στην άκρη.
- Σε ένα άλλο μεγάλο μπολ προσθέστε τα πατατάκια και τα κολοκυθάκια τσιπς.
- Ρίξτε τις 3 κουταλιές της σούπας ελαιόλαδο μαζί με αλάτι, πιπέρι και το ιταλικό καρύκευμα.
- Ανακατέψτε ώστε να πάει παντού.
- Στρώστε μια λαδόκολλα σε ταψί και απλώστε τις πατάτες, το μπέικον και τα κολοκυθάκια σε μία στρώση.
- Ψήτε για περίπου 40-45 λεπτά.
- Βγάλτε από τον φούρνο και συγκεντρώστε τα στο κέντρο του ταψιού.
- Ρίξτε την κόκκινη σάλτσα και από πάνω τα τυριά.
- Ψήστε εως ότου λιώσουν τα τυριά και πάρουν ένα ωραίο χρυσαφί χρώμα.
- Βγάλτε από τον φούρνο, ρίξτε τα ντοματίναι μαζί με το ζουμάκι τους και σερβίρετε.
