Kota

🍞 The kota uses a quarter loaf of bread as a container for a filling of fries, polony, egg, cheese, and atchar.

Ingredients

• 1 unsliced loaf of bread, 700 g
• 600 g potatoes
• 35 g oil, including 25 g for the fries
• 160 g ready-to-heat polony
• 4 eggs, 200 g without shell
• 80 g cheddar cheese
• 60 g commercial atchar
• 1 g salt

Preparation

Preheat the oven to 220 °C. Cut the potatoes into fries, dry them, and mix with 25 g of oil and salt. Cook for 30 to 35 minutes, turning them over.

Cut the bread into four blocks. Remove part of the crumb without piercing the bottom; reserve this crumb for serving or weigh it if not consumed.

Heat the polony according to its label. Cook the eggs in a pan with the remaining 10 g of oil, until the whites are set and the yolks are cooked to your desired doneness.

Spread the atchar at the bottom of the bread, then add polony, fries, cheese, and egg.

Close with a reserved piece of crumb. Serve immediately, before the steam completely softens the crusts.