Patates me Avga

Cook Time 25 minutes

Serves 2

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

Method

Heat olive oil in a large frying pan over medium heat. Add potatoes and cook until golden and cooked through. Toss regularly for an even colour and cook. Now add the onion and cook for a further 1–2 minutes to caramelise. Season well with salt, pepper and a pinch of oregano.

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. 

Serve with an extra sprinkle of fetta, oregano and a squeeze of lemon.