Grab your fork...
I know, I know! The entire family loves this dinner. It is super easy, nutritious, budget friendly and most of all, family friendly! What is not shown is our salad that went with this delicious dinner. I have this issue you see, whereas my windows face North. Therefore, I receive very limited natural lighting in my kitchen. I try and capture pictures while there is still natural light filtering thru. Alas, in my haste to capture the picture, I forgot all about the salad. Sigh!
Anyway, back to the omelet. Hubby promptly proclaimed it one of his very favorite Mediterranean meals. I just looked at him. Greek omelets are just like their cousins the "frittata's" from Italy. They are open faced and not folded over and stuffed. The ingredients are usually layered all in the pan and then the egg poured over and simmered low or baked, or both. Hence, they can be served for a very hearty lunch or in our case, dinner.
So back to the omelet. It's bursting with thinly sliced potatoes, can you see them peeking through under that amazing cheese? I also left the skin on the potatoes for extra potassium don't you know! Let's add not one, but two various cheeses, a dash of dried oregano and the rest as they say is history...
I mean, how more simple can that be right? Did I mention delicious? I love making this in the summer time with fresh tomatoes and extra Feta cheese, my ultimate favorite! Don't forget the bread, hello!
Ready for the recipe? Here we go;
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
8 large eggs
1/2 medium onion, diced
2 medium potatoes, very thinly sliced
1/2 cup Feta cheese, crumbled
1/3 cup Parmesan cheese, grated
1/4 tsp dried oregano
3 tbsp olive oil
4 tbsp water
Salt & pepper to taste
-Using your favorite oven proof skillet, add your olive oil, place heat to medium and add your diced onions.
-When onions have just started to soften, turn down heat to low and place your sliced potatoes, evenly around the pan. Season with salt & pepper, and let cook for about 5-6 minutes. After allotted time, flip potatoes, season once more, this time adding the dried oregano and cook for another 4-5 minutes or till the potatoes have been cooked. They do not need to be crispy, just cooked through.
-In a bowl, add your eggs and water, and whisk till eggs are thoroughly beaten, set aside.
-Crumble your Feta cheese over the potatoes, and sprinkle with the Parmesan cheese.
-Pour your beaten eggs over the potatoes and allow to cook. Make sure to gently push the outer sides of the cooked egg towards the middle of the pan, and allow the rest of the beaten eggs to come the outer sides as to ensure that the omelet cooks uniformly. You can make this one of your exercises for the day, I do. I call it "THE SKILLET TWIST". What?
-Preheat oven to 400F. When omelet is almost ready, and is slightly moist in the middle, remove from heat and place in oven for approximately 3-5 minutes.
-You do not want it crispy on top, you want all that delicious melted cheese just glistening and waiting to be plated up for your dining pleasure!
So that's it my friends, how easy right? I know your family will love you, mine did! I just wish someone would do the darn dishes...
Till next time!
Dishin with Didi