YERALMA YUMURTA

Smooshed Potato and Egg

❚ 1 medium Yukon Gold potato (about 115 g), peeled and cut in half

❚ Kosher salt

❚ 1 large egg

❚ Olive oil for drizzling

❚ Ground black pepper

❚ 1 piece of lavash or sangak bread

❚ Dried mint for sprinkling

❚ Feta cheese, crumbled (optional)

❚ Fresh herbs, chopped (optional)

1. Place the potato in a small pot. Cover with water (about 2 cups) and add 1/2 teaspoon salt. Partially cover and bring to a boil over high heat. Reduce the heat to medium and cook until the potato is forktender, 15 to 20 minutes.

2. In the final 5 minutes cook the egg. Place the egg in a small pot, cover with water and bring to a boil over high heat. Turn off the heat and cover the pot for 4 to 5 minutes for a soft-boiled egg with a runny yolk. If you prefer your yolk not as runny, cover for 6 to 8 minutes, or cook up to 10 minutes for a hardboiled egg. Set aside to cool slightly and peel.

3. Place the potato in a small bowl and mash it with a fork. Drizzle with a glug of olive oil. Sprinkle with a pinch of salt and black pepper. The olive oil and salt are key here, so don’t skimp. Place the mashed potato on top of the bread, place the egg on top and mash or cut in half so the yolk oozes out. Sprinkle with salt and pepper. Top with dried mint, feta and herbs, if you like. Give another light drizzle of olive oil, roll up the bread, or fold it over, and eat.

Serves: 1