Greek Omelet

Greek Omelet

1 medium potato, cut into quarters and thinly sliced
2 tablespoons olive oil
1 medium onion, thinly sliced
1 tablespoon garlic, finely minced
salt, to taste
pepper, to taste
4 cups spinach, chopped, rinsed, stemmed
1 tablespoon greek olives, chopped
4 large eggs, beaten with 2 tablespoons water
1 tablespoon olive oil
1/2 cup feta cheese, crumbled
1 tablespoon dill

In a cast-iron skillet or fry pan, saute the potatoes in the olive oil and cook about 3 minutes in one layer, turning once and cooking 2 additional minutes.

Add the onion, garlic, salt, and pepper, cook until the onion softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.

Heat a cast-iron fry pan which is well-seasoned enough to handle a large omelet or use a nonstick fry skillet.

Beat the eggs with the water until air is incorporated.

Add 1 tablespoon of oil to the preheated fry pan and swirl it in the pan. Immediately add the beaten egg mixture and move the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that may still be in the center of the pan. Place the vegetables over the top of the egg mixture. Add the crumbled feta cheese.

Place under a medium or high broiler and broil until the cheese is melted and the egg is set. Watch carefully, since this step only takes a few minutes. Remove from the broiler and sprinkle with chopped dill. Serve immediately.

Note: Feta cheese is very salty so use little additional salt to taste. To make a folded omelette, distribute the vegetables and feta cheese on only half of the egg mixture. Place under the broiler until the cheese is melted, remove from the broiler and fold the remaining half over the vegetable-feta cheese half. Slide onto a serving plate.

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