Potato and Feta Omelette

    45 minutes

    This is the perfect brunch or big breakfast with potatoes, eggs and cheese. If you don't like or have feta you can use cheddar.

    4 people made this

    Serves: 2 

    • 500g potatoes
    • 1/4 cup (65ml) olive oil
    • 1 tablespoon rosemary, diced
    • 75g black olives
    • 75g feta cheese
    • 4 eggs, whisked
    • 1 pinch salt and freshly ground black pepper, to taste

    Preparation:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Put potatoes into a saucepan with a lid, season with salt and cover with cold water. Over a high heat and with a closed lid, bring the water to the boil; reduce heat and simmer for 20-25 minutes. Drain off the water leave the potatoes to cool briefly then peel and cut into quarters.
    2. Heat the olive oil in a frying pan with lid and fry the potato wedges over medium heat until brown. Add rosemary, olives and feta cheese then stir fry briefly.
    3. Pour the whisked eggs over the potatoes. Cover the frying pan with the lid and fry over a low heat for about 4 minutes until the eggs have set. Season with salt and pepper.

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    Reviews in English (1)


    Made this today. Added 3 slices Parma ham chopped into largish pieces and the remains of some goats cheese that was in the fridge. No olives. The eggs didn't quite set in 4 mins so tipped over onto plate and slid back into the pan for 1 min. Lovely. Will make this again. Don't eat it too hot. Flavours improve as it cools. Didn't look like the pic. Looked like Spanish tortilla.  -  26 Jul 2013  (Review from Allrecipes UK & Ireland)