Greek cuisine · Breakfast & Eggs

Andros-Style Frittata

Thick Andros-style omelet with fried potatoes and fresh mint, baked golden brown on both sides.

Ingredients · for 4 servings

• 700 g waxy potatoes
• 8 eggs
• 1 handful mint
• 1 onion
• 100 g kefalotyri or parmesan
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Peel the potatoes, cut into thin slices about 4 mm and pat dry; cut the onion into fine half-rings.
2. Heat 4 tbsp olive oil in a heavy 26 cm pan and fry the potato slices over medium heat 15 min., until soft and golden brown at the edges.
3. Add the onion, fry along 4 min., salt it and spread the mixture evenly over the pan bottom.
4. Whisk the eggs with the grated kefalotyri, the finely chopped mint, parsley, salt and pepper and pour over the potatoes.
5. Bake over low heat 10–12 min., until the edge is set and the center still wobbles only slightly; then flip the omelet onto a plate, add the remaining oil to the pan and slide it back in.
6. Fry a further 4–5 min., until both sides are browned, let rest 3 min. and serve warm in wedges.