← Nouns Cooking · Greek

Ingredients

• 3 tbsp Olive oil
• 15 g Butter (optional)
• 500 g waxy potatoes, peeled and sliced 5 mm thick
• 250 g Greek or fennel pork sausages, sliced
• 8 Eggs
• 80 ml Milk
• 60 g kefalograviera or another hard cheese, grated
• 2 tbsp mint or parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oil and butter in a 26 cm non-stick frying pan over medium heat. Add the potato slices in an even layer, season and cook for 12–15 min, turning now and then, until golden and tender.
2. Add the sausage and cook for 5 min until browned. Spread everything out evenly.
3. Whisk the eggs with the milk, cheese, mint, a little salt and plenty of pepper.
4. Pour the eggs into the pan, lower the heat, cover and cook for 8–10 min until the edges are set and the centre is only slightly wobbly.
5. Slide the omelette onto a large plate, then flip it back into the pan upside down and cook for 2–3 min more until set.
6. Rest for 2 min and cut into wedges. It is good hot or at room temperature.

Tips

• Not confident flipping? Finish the top under a hot grill for 2–3 min instead.
• Some sausages contain gluten; check the label if needed.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Diane Kochilas