Adapted from How to Roast A Lamb: New Greek Classic Cooking by Michael Psilakis. According to his book, this is a recipe that Michael’s Greek mother made during the week when she was just too busy to cook a full meal. Serve with crusty bread, a green salad, and chickpeas with chard, if you want to add a little more to your plate.
Serves 6
2 lg. Russet potatoes, peeled and cut into long thin strips
Good olive oil
Vegetable oil
1/2 sweet yellow onion, diced
1 red pepper, diced
Chopped pepperoncinis, for spice (see not below)
2 tsp. white wine vinegar
2 cloves garlic, diced
2 plum or vine tomatoes, cut into wedges
1 dozen, eggs
Kosher or sea salt and freshly ground black pepper
1 lg. handful chopped dill
1 block Greek feta cheese
Wash and cut all vegetables. In a large saute pan with sides, place about 1/4 c. olive oil and 1/4 c. vegetable oil. Heat oil to sizzle, then add potatoes and fry in batches until brown, adding more oil if needed. Remove to a paper towel to drain. Sprinkle with Kosher salt.
Once potatoes are cooked, pour out oil and wipe pan with a paper towel. Drizzle a little more olive oil in the pan, just enough to coat, then add diced onion and red pepper. Cook for about 10 minutes over medium heat until soft. Add vinegar, garlic and tomatoes and cook for another 3-5 minutes.
In a large bowl, crack and beat one dozen eggs. Add potatoes to the pan and then pour in eggs. Let cook for about 2 minutes, undisturbed, then stir to combine until eggs have set. Turn off heat and sprinkle with salt, pepper, chopped dill and a generous amount of feta cheese. Serve from the pan at the table.
Note: If you like things spicy, you can add a few chopped pepperoncinis to the pan with the red pepper and onion.
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