Potato and White Wine Omelet

…Or “omelet on acid” as Pan calls it! And he has a point, given the fact that 3 of the ingredients are acidic: white wine, capers, mustard. Yes, that’s right, you can put these in an omelet and it’ll be delicious! Well, the fried potatoes in there don’t hurt either!

First, peel and slice the potatoes.

In a bowl put the eggs, salt, pepper, cayenne pepper and oregano.

Fry the potatoes in the way you usually do and then put them in a new wide frying pan with the capers and 2 tablespoons of olive oil. The olive oil is optional and depends on how dry or oily your fried potatoes are.

When the pan is hot enough and the potatoes start frying again put the mustard and the white wine, and mix carefully. Let the wine boil.

Beat the eggs, and when the wine is almost completely reduced drop the mix in the pan. Once the eggs are in distribute the potatoes evenly.

Cook from one side, shaking the pan from time to time and checking the bottom side of the omelet. When the color is golden brown, or however you prefer it, flip the omelet and let it cook for some minutes.

And you are done! Serve and enjoy! Accompany it with some cheese (we obviously had the feta cheese on the side), some warm bread or anything you want!

Have a nice day!

INGREDIENTS

Makes an omelet for 2

2 small potatoes

½ tsp capers

2 tbsp olive oil (optional)

1 tsp yellow mustard

⅓ cup white wine

4 large eggs

½ tsp pepper

½ tsp salt

½ tsp oregano

Tip of tsp cayenne pepper

QUICK INSTRUCTIONS

Peel and slice the potatoes. In a bowl put the eggs, salt, pepper, cayenne pepper and oregano. Fry the potatoes and put them in a new wide frying pan with the capers and 2 tablespoons of olive oil (optional). When the potatoes start frying put the mustard and the white wine, and mix carefully. Beat the eggs, and when the wine is almost completely reduced drop the mix in the pan. Distribute the potatoes evenly. Cook from one side, shaking the pan from time to time. When the color at the bottom is golden brown, or however you prefer it, flip the omelet and let it cook for some minutes.

8 thoughts on “Potato and White Wine Omelet

  1. Heidi @ homeingreece

    my husband would love this (so would I, of course) – whenever his family would get souvlakia they would use the potatoes in an omelet like this the next day (but without the mustard and capers and wine and cayenne and fabulousness) and he periodically mentions it, but I never do it because I resist frying stuff in my kitchen (though I love to eat it if someone else will fry it for me!). I wonder if he would eat it if I baked the potatoes instead of frying them….

    Reply
    1. Villy Post author

      Oh, I’m sure it would be as great with baked potatoes! It’s the egg-potato combination that is the winner 😀 (sighing on the thought of souvlakia…)

      Reply

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