Easy Greek Chips Omelette Avga Omeleta Me Patates Recipes

GREEK OMELETTE

Steps:

• Whisk eggs, water and pepper in medium bowl. Set aside.
• Spray non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion; cook, stirring frequently, for about 1 minute. Add tomato; cook for 1 minute. Stir in feta cheese, olives and oregano. Set aside.
• Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-quarter of egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
• When eggs are almost set on surface but still look moist, cover half of omelette with one-quarter of filling. Fold unfilled half of omelette over filled half. Cook for a minute, then slide onto plate.
• Repeat procedure to make 3 more filled omelettes.

GREEK OMELETTE RECIPE WITH FETA CHEESE

Steps:

• To make this delicious Greek omelette recipe start by preparing the ingredients first.
• Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
• Remove the pits from the olives and cut in small pieces. Set aside.
• Crumble the feta cheese with your hands or using a fork and set side.
• Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
• Heat a small-medium non stick frying pan over medium heat.
• Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
• Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
• Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

MY BIG FAT GREEK OMELET

Steps:

• Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
• In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
• Cut the omelet into 4 wedges and serve immediately.

FERRAN ADRIà'S POTATO CHIP OMELET

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

AVOCADO GREEK OMELET

Steps:

• Whisk eggs in a small bowl until smooth.
• Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

GREEK CHIPS WITH EGG (PATATES ME AVGA)

Steps:

• cook chips in deep fryer or pan with oil.
• put cooked chips into large fry pan pour beaten eggs over top and cook on medium heat, lightly stirring until eggs are set.

EASY CHEESY CHIP OMELETTE

Steps:

• Preheat the grill to high. Heat the oil over a highish heat in a large frying pan. Throw in the chips and fry for 10 minutes, tossing occasionally, until they have completely defrosted and turned crispy and golden.
• Beat the eggs in a bowl with a third of the cheese and season with salt and pepper. Pour the eggs over the chips and lower the heat. Cook the eggs, rippling the sides into the middle every time they begin to set, until only the top and middle are runny. Scatter the remaining cheese over the top, then place the pan under the grill for 3-4 minutes, until the cheese is brown and bubbling and the eggs have souffléd up. Serve in wedges with lots of salad.

EASY GREEK CHIPS OMELETTE (AVGA OMELETA ME PATATES)

Steps:

• Bake shoestring fries according to package directions.
• Melt butter in a frying pan (I prefer cast iron). sprinkle out cooked fries on top of the butter and pour in the beaten eggs.
• Sea salt and freshly grind black pepper to taste.
• Fold it over in half moon shape if you know how to do that without breaking!
• Cook until done to preference.
• Serve with pita bread as part of breakfast.