An easy and delicious Greek omlette from my childhood!
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This Greek-style french fry omelette takes me way back to my childhood. You can’t go wrong with the comforting and delicious Greek flavors of potato, cheese, and eggs. Usually, you’d start with leftover French fries, but I rarely have those with my crowd. So, I make hearty, thick-cut fresh fries first. I prefer them over thin, crunchy fries, and I feel like they create nice pillowy potato pockets throughout the omelette. The two cheeses work perfectly together because the feta is salty and creamy, while the gruyere is gooey and stringy. Putting it all in an omlette is just a breakfast made in heaven!
Why this is heavenly
Fluffy, soft potato
Creamy, salty feta
Stringy, melted gruyere
An easy-to-make, deliciously comforting brunch everyone will love!
Everything you need
- Potatoes -medium size cut into thick fries
- Olive oil for frying
- Freshly cracked black pepper
- Dried crushed oregano
- Yogurt -or sour cream
- Feta cheese
- Shredded Gruyere -substitute Gouda or Kefalotiri cheese
How to make Greek-Style French Fry Omelette
- Preheat the oven to 375 °F, 190 °C.
- Fry the potatoes in hot oil until golden and crisp.
- Drain them over a plate lined with paper towels and season immediately with salt, pepper, and oregano.
- Whisk the eggs, milk, and yogurt in a mixing bowl and season with salt and pepper.
- Place the french fries in a 9 x 13-inch baking pan.
- Pour the egg mixture over the French fries.
- Crumble the feta over the mixture and top with the shredded cheese.
- Bake on the center rack of the preheated oven for 20-25 minutes or until set.
No-fry French Fries
If you prefer not to fry your French fries, cook them in the air fryer or bake them in the oven. Preheat the oven to 425°F, and put your potatoes in an even layer on a baking tray. Drizzle them with olive oil, and season with salt and pepper. Then, bake them until golden -about 35 minutes.
We enjoy hearty brunch dishes like this, and it makes me happy to make it for my kids like my mom did for me. I serve it with tzatziki sauce and a Greek salad. You could also toast some bread or croissants for an even heartier brunch. If you’d like some sweetness with the omlette, try my banana cake, easy puff pastry danishes, or cherry cheesecake turnovers. Kali Orexi!
- 8 medium potatoes, cut into thick fries
- olive oil for frying
- salt, to taste
- freshly cracked black pepper to taste
- 1 teaspoon dried crushed oregano
- 8 eggs
- 1/2 cup yogurt or sour cream
- 1/4 cup milk
- 6 oz (170g) feta cheese
- 5-6 oz (160g) shredded Gruyere, Gouda, or Kefalotiri cheese
Preheat the oven to 375 °F, 190 °C.
Fry the potatoes in hot oil until golden and crisp. Drain them over a plate lined with paper towels and season immediately with salt, pepper, and oregano.
Add the eggs, milk, and yogurt to a mixing bowl and season with salt and pepper. Whisk together.
Place the french fries in a 9 by 13-inch baking pan. Pour the egg mixture over the eggs. Crumble the feta over the mixture and top with the shredded cheese.
Bake on the center rack of the preheated oven for 20-25 minutes, until set.
Serve with tzatziki and a Greek salad. Kali Orexi!
Alternatively bake the potatoes until golden and crisp.
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