Greek potatoes with fried eggs and feta
Ingredients
Metric
Imperial
For the potatoes
- 3 large potatoes, roughly the same size, unpeeled and left whole
- salt
- oil, for frying
- 4 Freshlay Farms Golden Yolker® eggs
- 1 handful of oregano leaves
For the black olive and feta salsa
- 80g of pitted Kalamata olives, chopped
- 1/2 small red onion, finely chopped
- 1 handful of parsley leaves, finely chopped
- 1 handful of mint leaves, finely shredded
- 50g of feta, crumbled
- 1 tomato, deseeded, skins removed and finely chopped
- 1 green chilli, finely diced
- 1 tbsp of lemon juice
- 1 tsp chilli flakes
- 75ml of extra virgin olive oil
- salt
Method
Boil the potatoes whole in salted water for 15 minutes
- 3 large potatoes, roughly the same size, unpeeled and left whole
- salt
Remove from the water, leave to cool, then remove the skins. Slice into 0.5 cm thick rounds and set aside
Heat a few tablespoons of oil in a high-sided frying pan. Once hot, fry the potato slices for 10 minutes or until tender, golden and crispy, turning often. Do this in batches if needed. Drain on paper towels
- oil, for frying
Combine all the ingredients for the black olive salsa with a pinch of salt and mix well
- 80g of pitted Kalamata olives, chopped
- 1/2 small red onion, finely chopped
- 1 handful of parsley leaves, finely chopped
- 1 handful of mint leaves, finely shredded
- 50g of feta, crumbled
- 1 tomato, deseeded, skins removed and finely chopped
- 1 green chilli, finely diced
- 1 tbsp of lemon juice
- 1 tsp chilli flakes
- 75ml of extra virgin olive oil
- salt
Arrange the fried potatoes on a serving platter and top with plenty of the olive salsa
Fry the eggs to your liking and serve on top of the potatoes with the oregano leaves
- 4 Freshlay Farms Golden Yolker® eggs
- 1 handful of oregano leaves
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