Dish

Patates me avga

Potato Omelette

Patates me avga is made by sautéing sliced potatoes in olive oil until they are golden brown and crispy. Then, beaten eggs are poured over the potatoes and cooked until set. The dish is seasoned with salt, pepper, and oregano. It is typically served hot and can be enjoyed on its own or with a side of bread. Patates me avga is a great way to use up leftover potatoes and is a popular dish in Greece.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Egg Dish

Origins and history

The dish is believed to have originated in Greece and is a staple in Greek cuisine. It is often served as a breakfast dish but can be enjoyed at any time of the day.

Dietary considerations

This dish is vegetarian and gluten-free. It can be made vegan by omitting the eggs and using a vegan egg substitute.

Variations

There are many variations of this dish, some of which include the addition of onions, tomatoes, or feta cheese. Some recipes also call for the use of garlic or parsley.

Presentation and garnishing

Patates me avga can be garnished with fresh herbs such as parsley or dill. It can also be topped with crumbled feta cheese for added flavor.

Tips & Tricks

To make the dish extra crispy, make sure to slice the potatoes thinly and cook them over high heat. Be sure to use a non-stick pan to prevent the eggs from sticking.