Greek eggs with potatoes

Αβγά με πατάτες

Published originally on my blog on 30 June 2023

Growing up, I was averse to eating eggs. It drove my mom crazy. This, however, was one of the very few ways I would eat eggs, not in the least because the dish contained fried potatoes. I couldn’t and still can’t say no to fried potatoes.

This is by far one of the best eggs and potatoes dishes in Greek cuisine. It is also one of the simplest and quickest.

You fry a bunch of potatoes. Not until crunchy, but until cooked through with a light crispness and still a bit soft.

You beat some eggs in a bowl.

You add olive oil in a large frying pan and throw in the fried potatoes.

You add the eggs, that will cook in no time and all around the potatoes as you toss everything together, creating a frittata of sorts. Not scrambled eggs.

You sprinkle with black pepper and sea salt and you dig in.

You’re welcome.

Avga me patates - Greek eggs with potatoes

This is not scrambled eggs with potatoes, and it’s not an omelette. It’s not a solid mix of the two ingredients. It is their marriage in the pan, harmonious and symmetrical.

The two ingredients embrace each other and become one, while maintaining their uniqueness. The eggs surround the potatoes, caress them, with a few big and juicy pieces wandering around in the pan away from them.

The potatoes should be soft, not crunchy, the eggs slippery and moist, with the olive oil marrying the two and the salt and pepper flavoring them.