Greek Style Potato Omelette

This Greek Style Potato Omelette, known as ‘Patata Omeletta’, is made by combining Greek olive oil fries with fluffy eggs and parmesan cheese. It is then pan fried until golden. Enjoy it for breakfast or pair it with a crisp Greek Salad for a satisfying lunch or dinner option.

Greek Style Potato Omelette is a family favourite, even for the pickiest eaters in my household. Growing up, I always considered it a treat when we ate Potato Omelette – it was like eating fries (which I absolutely love) but transformed into a satisfying omelette. No complaints from me! My mum would call this dish ‘patata omeletta’, which simply translates to ‘potato omelette’. As kids, we would call it ‘potato chip omelette’. What makes this omelette special is the use of extra virgin olive oil when deep frying the potatoes, which adds a unique Greek taste to the fries.

Greek Style Potato Omelette Ingredients

• Potatoes: Use potatoes suitable for frying for a crisp exterior and a creamy texture on the inside. Some suggestions for potatoes suitable for frying include: Australia – Sebago (brushed potatoes), US – Russet, UK – Maris Piper, NZ – Agria, Europe – Bintje, Asia – King Edward, Africa – Sifra. 
• Extra-virgin olive oil: Use extra-virgin olive oil to give a unique and rich flavour to your omelette as opposed to the more neutral, milder taste of vegetable oil. The oil can be cooled, strained and reused 2-3 more times for future deep frying or cooking.
• Eggs: The eggs bind the potatoes together and create a more filling dish.
• Cheese: I like to use freshly grated Parmesan cheese or Romano, as this is what my mum always used when making this Potato Omelette, and I prefer the flavour. Alternatively, you could use feta cheese if you prefer a tangier omelette.

How to make Greek Style Potato Omelette

To make the Greek olive oil fries

For the omellete

To bake the fries

If you prefer, you can bake the fries and add to the omelette, instead of deep frying.

If you are preparing this Greek Style Potato Omelette for lunch or dinner, it goes really well with a Greek salad or a Greek Lettuce Salad (Maroulosalata).

Health benefits of Greek Style Potato Omelette

Potatoes are a good source of vitamins and minerals, including vitamin C, vitamin B6, and potassium. They provide dietary fibre, which is beneficial for digestive health. Extra virgin olive oil is rich in monounsaturated fats, which are heart-healthy and can help reduce bad cholesterol levels. It also contains antioxidants, such as vitamin E and polyphenols, which have anti-inflammatory properties. Eggs are rich in high-quality protein, essential vitamins such as vitamin D, B6, B12, and minerals like zinc, iron and copper, promoting brain health and aiding cell membrane function. Parmesan cheese offers vital nutrients including calcium, protein, and vitamins A, B12 and riboflavin, supporting bone health and muscle function.

What should I do with the leftover oil?

Strain the oil and store it in an airtight container or glass jar. This eliminates wastage, allowing you to reuse it for deep frying or cooking other dishes.

When properly strained and stored, you can reuse the oil for frying potatoes up to 2-3 times and it can last for up to a month when stored in a cool, dark place. Alternatively, you can use the oil when cooking other meals. However, always check for signs of spoilage, such as off smells or a change in colour, before reusing.

Why strain the oil?

Straining removes food particles that can promote bacterial growth and cause the oil to spoil quickly. It also prevents these particles from burning during reheating, preserving the oil’s flavour and extending its usability.

How to strain the oil

Tips for making Greek Style Potato Omelette

Soak the potatoes

Soaking sliced potatoes in cold water for 30 minutes not only removes excess starch but also helps them retain their shape and texture during frying. This step prevents uneven browning and potential burning, resulting in crispier and fluffier fries. Additionally, soaking prevents the potatoes from sticking together, ensuring even cooking.

Choose the right pot for frying hot chips

For frying hot chips, it’s best to use a heavy-based saucepan or a deep fryer, as they provide even heat distribution and can withstand high temperatures without warping. Additionally, choose a pot with high sides or enough room to accommodate the bubbling that occurs once the chips are added, ensuring oil splatter is minimised and the chips cook evenly.

Test the temperature of the oil

When deep frying potatoes for fries, heat the olive oil in a heavy-based saucepan to approximately 175°C/350°F. You can use a thermometer to monitor the temperature of the oil.  Alternatively, test the oil by adding a raw potato strip to the oil. If the potato strip sizzles once added to the oil, it’s a sign that the oil is hot enough for frying.

Use a non-stick frying pan

A non-stick frying pan ensures the omelette doesn’t stick during cooking, making flipping easier and preventing it from breaking apart. This helps the omelette retain its shape and achieve a golden-brown exterior.

Storage

If you have any leftovers, store them in an airtight container in the refrigerator for up to two days.

When ready to serve, reheat gently in a pan or microwave to maintain the texture and flavour. This way, you can enjoy the omelette as a quick and satisfying meal later on.