Greek Recipes

Greek and Cypriot recipes

Omeleta me Patates: Potato Omelet

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.

Potato omelet with feta cheese

Potato omelet with feta cheese

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.

To turn:

     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.

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