Open omelette

Recipe from: 6/10/2004 12:00:00 AM

Ingredients 7
Servings 5


  • 80
    olive oil
  • 4
  • 1
    red onion
  • 4
  • parsley and marjoram to taste
  • salt and pepper to taste
  • 100
    feta cheese


Heat 60 ml olive oil in a heavy-based frying pan.
Thinly slice four peeled potatoes and add to the pan, stirring to coat them with oil. Fry for a few minutes.
Slice one red onion thinly, add to the pan and fry over low heat until the potatoes are soft, about 30 minutes. Drain, reserving the oil.
Lightly whisk four eggs, add freshly chopped parsley and marjoram to taste and season with salt and pepper. Add the cooled potato mixture.
Heat 20 ml oil in a pan, pour in the egg mixture and spread evenly, making sure the potatoes are covered with egg.
Cover and cook over low heat until the egg is set.
Lift the edges and shake the pan to loosen the bottom of the omelette.
Sprinkle with 100 g crumbled feta cheese and chopped chives and serve at room temperature.

Read more on: eggs  |  shallow-fry

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