Greek cuisine · Breakfast & Eggs

Sifnos Omelet with Dill

Sifnos-style omelet with fried potato cubes, plenty of dill and spring onions, softly set.

Ingredients · for 2 servings

• 400 g waxy potatoes
• 5 eggs
• 1 bunch dill
• 1 bunch spring onions
• 80 g feta
• 4 tbsp olive oil
• 2 tbsp milk
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 1 cm cubes and rinse in a sieve under cold water to remove the starch; then drain well.
2. Heat 3 tbsp olive oil in a 24 cm nonstick pan and fry the potato cubes over medium heat 12–14 min., until crisp outside and soft inside.
3. Cut the spring onions into fine rings, finely chop the dill and add both to the potatoes in the last 2 min.
4. Whisk the eggs loosely with the milk, salt and pepper – do not beat to foam, or the omelet turns dry.
5. Add the remaining olive oil to the pan, pour in the egg mixture and let set over low heat 6–8 min., loosening the edges with a spatula, until only the surface still glistens slightly.
6. Scatter the crumbled feta over it, let the omelet rest covered for 1 more min. and serve in wedges straight from the pan.