600g. Fine vermiccli
salt & pepper
3 medium chopped tomatoe
5 thin sliced tomatoes
2 finley chopped onion
25g. margerine or butter
100g. parmesan cheese
50 g bacon (optional)
Buch of rocket leaves to garnish
Boil the vermiceli in boiling salted water.
When pasta is cooked drain well.
Put in a big bowl, add the eggs, cheese, rest of the ingredients salt and pepper, mix together
in a pan warm the butter or margerine ( you can use veg. oil) or you can cook the tarja moqlija seperate in the cake tins then cover the top with thin slice tomoatoe and cook until they come crispy and golden colour.
Then garnish with fresh crispy rocket leaves.