Eggs are used frequently as a main dish in Greek cuisine, not only for breakfast. Using olive oil, as opposed to the French butter, gives this dish a distinct Mediterran
You can use any cured sausage, but I prefer the Portuguese or Mexican Chorizo. Though not technically Greek, it is similar to many sausages sold in that country and imparts an earthy and spicy taste to the dish. Vary the ingredients to include eggplant, olives, and zucchini, among others, according to your taste.
Ingredients:
- 3 Tbsp. Olive Oil, Extra Virgin
- 2 Large Links of Chorizo, or other Cured Sausage, cut into 1/4" slices (Casings, if any, Removed)
- 2 Medium Yukon Gold Potatoes
- 2 Roasted Red Peppers, from a Jar, Cut into Thin Strips
- 5 Eggs, Lightly Beaten
- Freshly Ground Black Pepper
- 2 Tbsp. Chopped Broad-Leaf Parsley, for Garnish
- Lemon Wedges
PREPARATION:Prepare the Potatoes
Boil the potatoes until tender, about 15-20 minutes. Drain and allow them to cool. Cut into 1/2" cubes.
Sauté the Sausages and Potatoes
Heat 1 1/2 Tbsp. of olive oil in a medium no-stick skillet. Sauté the sausage pieces until they are browned on all sides. Drain the sausage on paper towels and wipe out the pan. Heat the remaining olive oil in the pan and sauté the potatoes over medium-high heat until they are browned, about 10 - 15 minutes.
Make the Omelet
Reduce the heat to medium-low. Return the sausage to the pan and add the eggs and red pepper. Tilt the pan slightly so that the entire bottom of the pan is covered. Season with black pepper.
When the omelet begins to set, run a spatula along the rim of the pan and slightly underneath, allowing the uncooked egg to run. Cook for another minute or so.
Place a place atop the pan and invert the pan quickly. (Don't fold it over.) This is not as tricky as it sounds. After you do it once, you'll be an expert. Just be gentle or your omelet will end up across the room.
Garnish with parsley and serve with lemon wedges. Serves 2-3 persons.
