Whenever I make the Cypriot lentils dish with rice (fakhes moudjentra) I always want to make some fried eggs, probably because it brings back memories of my childhood in Cyprus. My children did not like lentils as well when they were kids and although now that they are grown up they do eat lentils, they also want something with eggs. Yesterday when I cooked the lentils, they asked me to make a potato omelette, as I have not made one in such a long time. This may be something very familiar to you as I have seen similar recipes posted in many blogs. In Italy they call it a Frittata, in Spain Tortilla Espanola and we, in Greece and Cyprus, call it Omeleta.
Apart from serving this omeleta as a side dish, it can be served as a mezes or as a light dinner. I used my homemade pasto, which is smoked Greek pork, feta, Greek yoghurt and fresh herbs. I usually add milk but opening the fridge I saw some leftover yoghurt with mustard from Sunday’s roast and as nothing goes wasted, I used it instead.
We love eggs in our family and some years back I would normally have added 8 eggs to make this omelette thick and fluffy, almost like a cake but as we grow older, we try to avoid too many eggs. Although our cholesterol is within normal levels, we try to avoid fried food, eggs or other animal products containing cholesterol but what the heck, once in a while we do indulge.
Omeleta me Patates (Greek Potato Omelette) , recipe by Ivy
Preparation time: 20 minutes
Cooking time: about 20 minutes
Serves: 4 as a side dish or 8 as a mezes
3 large potatoes, cut into small cubes
At least 1 cm olive oil in the frying pan
1 large red onion, finely chopped
1 – 2 cloves garlic, finely chopped
2 green onions, including more green leaves, finely chopped
2 heaped tsp Greek yoghurt
½ tsp mustard
100 grams pasto, cut into small pieces
100 grams feta, cut into small pieces
2 – 3 sprigs fresh oregano or thyme, finely chopped
1/3 cup parsley, finely chopped
4 large eggs
Salt and freshly ground black pepper to taste
A pinch of dried oregano
Heat the olive oil in a large skillet over high heat. Drain the potatoes, add salt and fry them until golden.
Remove to a platter.
Using a non-stick, large frying pan, transfer about ¼ cup olive oil from the skillet and sauté the onion until translucent. Add the spring onions and garlic and sauté for a couple of minutes. Then add the green leaves of the onions and pasto and mix a couple of times.
Mix in the potatoes.
Meantime break the eggs in a bowl, add salt, pepper and oregano and using a fork mix them. Add Greek yoghurt and mustard and mix to combine.
Add parsley and fresh herbs to the omelette and mix.
Add pieces of feta over the potatoes and pour the egg mixture. Tilt the frying pan so that mixture distributes evenly.
Reduce heat to low and cover the frying pan with a lid (or foil if you don’t have one) and cook until the eggs become firm. Using a plate or round platter slide the omelette in the platter. Then gently invert it, cover with the lid and cook for a few more minutes.
Note: If your frying pan is small you can use a plate to turn the omelette over but as my frying pan is quite big, I used a 30 cm / 12 inch diameter pizza pan.
If you cook on an electric cooker, when inverting the omelette turn off the heat and leave it cook for about ten minutes. You will save on electricity.
After a request from a Cypriot friend in the United States to post the recipe for Cypriot Bread, I started the procedure to make prozymi (the starter), in my other blog.
I will be away from blogging for some days, as I will be having some relatives staying with us but my post for the starter will be updated as I proceed.
Kopiaste and Kali Orexi,