In Greek: ομελέτα με πατάτες, pronounced oh-meh-LET-tah meh pah-TAH-tess
A pie-like omelet, this is a great way to use leftover fried potatoes (just warm them in a little oil in a frying pan). Otherwise, make it with fresh fries and feta cheese, for a delicious meal. Add a crisp green salad, Greek olives, crusty bread and it’s a great brunch, lunch, or dinner.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
- 1 pound of freshly made, lightly salted fried potatoes (thinly sliced)
- 3 tablespoons of olive oil
- 5 ounces of crumbled feta cheese
- 3 eggs + 1 tablespoon of water, beaten with a fork
In an 8 or 9-inch nonstick frying pan, add oil, potatoes, feta cheese, and eggs. Cook for 5-8 minutes, turning a couple of times, until nicely browned on both sides.
- Run a spatula under the sides and bottom of the omelet to loosen. Put a plate over the top of the pan and turn the omelet out onto the plate. Slide the omelet back into the pan to cook the other side.
Yield: serves 2-3
Additions: To make a more substantial omelet for more people, add 1 minced onion and 1 chopped green or red pepper. Increase cheese to 7 ounces, and eggs to 6. Serves 4-5.
Alternative preparation: Fry potatoes in frying pan, add eggs on top (sunny side up). When whites are cooked, top with feta cheese.