Strapatsada

Strapatsada (στραπατσάδα) is a well-known dish in many regions of Greece, but is especially popular on the Ionian Islands, mainly due to the fact that the ingredients are available there for much of the year and are also cheap.

The Ionian Islands were under Venetian influence for centuries and most of the islands have had Italian names during that period. Zakynthos, for example, was once called Zanthe and in some remote villages an Italian dialect is still spoken.

Strapatsada is derived from an originally Italian verb, strapazzare , the meaning of which is somewhat vague in modern dictionaries. My research shows that it should be translated as 'to abuse'. You can abuse your child (strapazzare i figli) , you can write a very bad review of a book (strapazzare il libro) or you can make scrambled eggs (uova strapazzate) .

While the Ionian Islands are located west of the Greek mainland, the Cyclades are located east of that mainland. There they call the same dish kagianás (καγιανάς) . This again shows the Ottoman or Turkish influence, because kaygana means 'omelette' or 'scrambled eggs' in that language.

The ingredients of strapatsada consist only of fresh tomatoes, eggs and extra virgin olive oil. The strapatsada is often prepared on the spot and served for lunch or as a light snack.

Making strapatsada is quick and easy: the chopped or pureed tomatoes are reduced to a thick sauce in a frying pan with extra virgin olive oil and pepper. The beaten eggs are then added and brought to the boil. Feta can be added to taste just before turning off the heat (salt is not necessary if using the salty feta). Oregano, thyme or other herbs can be added as a flavouring, but in Greece they quickly pick whatever is available.