Greek Omelette with Tomato, Potatoes, and Feta
There are some breakfasts that just feel like a mini-vacation, you know? This u003cstrongu003eGreek Omelette with Tomato, Potatoes, and Fetau003c/strongu003e is exactly that. It’s not your everyday, run-of-the-mill omelette. Nope. We’re talking about fluffy eggs packed with crispy potatoes, juicy tomatoes, and that wonderfully salty kick from feta cheese. It’s hearty enough to keep you going for hours, but still feels fresh and vibrant. So, if you're looking to shake up your breakfast routine, you’ve come to the right place!
Ingredients
- Eggs: 3 large ones, because we're not messing around.
- Potatoes: 1 medium potato (about 1/2 cup), diced into small cubes. A waxy potato like Yukon Gold works great here!
- Cherry Tomatoes: A handful (about 1/2 cup), halved.
- Feta Cheese: 1/4 cup, crumbled. Go for the kind in brine if you can... it makes a world of difference.
- Red Onion: 2 tablespoons, finely chopped.
- Garlic: 1 clove, minced.
- Dried Oregano: 1/2 teaspoon.
- Olive Oil: 1 tablespoon, plus a little extra if needed.
- Salt and Freshly Ground Black Pepper: To taste.
Instructions
- First things first, let's get those potatoes cooked. Heat the olive oil in a non-stick skillet (about 8-10 inches is perfect) over medium heat. Add your diced potatoes and cook them for about 8-10 minutes, stirring occasionally. You want them to be tender and nicely golden brown. A little crisp on the edges is the goal!
- Once the potatoes are looking good, toss in the chopped red onion and cook for another 2 minutes until it starts to soften. Then, add the minced garlic and cook for just 30 seconds more until it's fragrant. Be careful not to let the garlic burn!
- Time for the tomatoes. Add the halved cherry tomatoes to the skillet and cook for a minute or two, just until they begin to soften up a bit.
- While that’s happening, crack your eggs into a small bowl. Add the dried oregano, a pinch of salt, and a good grind of black pepper. Whisk everything together until it's light and a little frothy.
- Pour the egg mixture directly over the potato and veggie mix in the skillet. Gently tilt the pan to make sure the egg covers everything evenly. Let it cook, without stirring, for about 3-4 minutes. You'll see the edges start to set. You can lift the edges with a spatula and tilt the pan to let any uncooked egg run underneath.
- When the omelette is mostly set but still a little wet on top, sprinkle your crumbled feta cheese over one half of it.
- Now for the grand finale! Carefully fold the other half of the omelette over the feta-covered side. Let it cook for one more minute to get that cheese all warm and slightly melty. Slide it onto a plate, and you're ready to eat!