my stuffy greek omelette

It's normally accompanied by a greek salad. Both are a Wednesday lunch for a greek family during summertime. Again, in honour of Crete specifically, the village eggs are giving the omelette an 'out of this world'flavour. But let me tell you how you make the omelette including my own creation on this..


5 very fresh eggs
Homemade chips
1 large tomatoe
1 onion
1 slice of ham
Lots of grated cheese
Salt and pepper

First of all, peel 2 potatoes,cut them in large rounds and then cut them lengthwise and fry them in lots of oil in a deep pan. When they are cooked,take them out of the pan and put on a plate. Put a large pan on medium to low heat, drop a bit of olive oil and put the cooked chips in. Quickly crack the eggs and put them in a large bowl,cut the onion in slices and drop them in too. Cut up the tomatoe and ham and put in the bowl too. Finally add grated cheese and season. Mix all the ingredients and pour in the pan with the chips in. Let it cook slowly at the bottom but be careful not to burn it. Usually after 3 mins its cooked underneath. Be prepared to do something great, put a flat lid or plate on top of the pan, that actually is bigger than the pan. Hold and push tight with your palm and take the whole thing above the sink- just in case ! Then be brave and turn the pan upside down using the handle with one hand and still holding the plate which is now having the omelette on it. Then put the pan back on the heat and let the omelette slide from the plate into the pan to be cooked on the other side. It is a risky art but you can try the movements without the omelette, ie pan and plate. Good luck on the turning but honestly it isn't difficult!

You can put the omelete when cooked in the middle of the table. And cut it as you would cut pizza..thick triangles! Your greek salad would be perfect next to it too! Kali orexi!