Preparation

Peel the potatoes and cut into thick sticks.

Blanch and peel the tomatoes, remove the seeds and chop finely.

In the cataplana, sauté the tomatoes and bay leaf in olive oil.

Meanwhile, fry the potatoes and toast slices of bread.

Add the unsalted beaten eggs to the tomatoes. Stir until they are cooked. Season to taste.

Suggestion: to serve, put the fried potatoes and toasted bread around.