Recipe by: Everyday Gourmet with Justine Schofield
Patates me Avga
Ingredients:
- 3 tbsp extra virgin olive oil
- 2 potatoes, peeled and cut into chips
- 4 free-range eggs, whisked
- 1 small onion, diced
- 200g Greek-style fetta, crumbled, plus extra to garnish
- Salt and pepper, to taste
- Dried oregano, to sprinkle, extra to garnish
To Serve
A wedge of lemon, on the side
Patates me Avga
METHOD
Step 1: Heat olive oil in a large frying pan over medium heat.
Step 2: Add potatoes and cook until golden and cooked through. Toss regularly for an even colour and cook.
Step 3: Now add the onion and cook for a further 1–2 minutes to caramelise. Season well with salt, pepper and a pinch of oregano.
Step 4: Pour the egg mixture over the potatoes. Crumble over half of the fetta. Allow the egg to set for a minute to become golden and crisp on the bottom, and then, with a wooden spoon, break up large chunks of the omelette to flip and cook on the other side briefly.
Step 5: Serve with an extra sprinkle of fetta, oregano and a squeeze of lemon.
