When it comes to eggs, Greeks love to have them for dinner. Fried, scrambled with Feta and tomato or, with potatoes. It’s a shared plate, as a main or appetizer course.

Today’s egg dish will remind you of a Spanish tortilla but it’s Greek all the way. Greeks will whip up egg dishes as a means of using up some leftovers, like potatoes, vegetables and sausages.

If you want to make this dish from scratch, make the fries/potatoes first and get those out of the way. After, prepare the omelet in the pan and while the omelet is cooking, reheat your leftover sausages or saute or bake in the oven and slice and place on top.

Visually appetizing, a comforting and tasty egg dish that will make you proudly say “Eggs for Dinner”!

Greek Omelet With Fries and Sausages

(serves 4)

3 medium sized Russet potatoes, peeled and cut made into Fries (or equivalent leftover fries or roast potatoes)*

1/4 cup extra virgin olive oil

1 medium onion, peeled and roughly chopped

8 large eggs

salt and pepper to taste

1 tsp. dried Greek oregano

5-6 batons of Kefalotyri (or other Saganaki type cheese)

2 Greek sausages

Garnishes
chopped chives or sliced scallions

dried Greek oregano

1. If making fresh fries, proceed to make my Fries recipe. Alternately, you can use leftover fries or leftover roast potatoes. Ensure they are room temperature.
2. For the omelet, place a 10 inch non-stick pan on your stovetop (oven safe if you wish to finish in your oven). Add olive oil over medium heat, add onions, a bit of salt and pepper and sweat for 6-7 minutes.
3. In the meantime, crack the eggs in a bowl, add salt and pepper, oregano and whisk well.
4. Add eggs into the pan (again over medium heat). Tilt the pan side to side to help distribute eggs.
5. When you see most of the egg is cooked (after 5-6 minutes), add fries/potatoes, cheese batons and allow potatoes to set. You can be fancy and place a large plate on top of the skillet, invert pan so the omelet drops onto the plate. Slice the inverted omelet back in your pan and cook the other side of your omelet for another 2-3 minutes (or simply place in a pre-heated 400F oven for 5-7 minutes or until just set).
6. Slide omelet onto a large plate and allow to cool 5-6 minutes.
7. In the meantime, saute your sausages whole in the same pan with some oil or place in a 400F oven for 12-15 minutes.
8. Slice the sausages on a bias and pile on the middle of the omelet. Garnish with Greek oregano, chives/scallions and serve with crusty bread, some Feta on the side.

*Sometimes I have leftover roast potatoes and they take on a second life when you refry them…delicious in this type of omelet instead of fries.