About this recipe:If you're really hungry in the morning, there's nothing better than a hearty farmer's breakfast with potatoes, eggs and cheese. I prefer to use feta cheese and add a few olives too, but you can use Cheddar or whatever you like.
1 tablespoon chopped fresh rosemary
4 tablespoons olive oil
75g black olives
75g feta cheese
salt and freshly ground black pepper to taste
4 eggs, beaten
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Method Prep:5min › Cook:40min › Ready in:45min
Put potatoes into a saucepan with a lid, season with salt and cover with cold water. Over a high heat and with a closed lid, bring the water to the boil, reduce heat and simmer for 20-25 minutes. Drain off the water, leave the potatoes to cool briefly, peel and cut into quarters.
Heat the olive oil in a frying pan with lid and fry the potato wedges over medium heat until brown. Add rosemary, olives and feta cheese and stir fry briefly.
Pour the beaten eggs over the potatoes, cover with the pan with the lid and fry over a low heat for about 4 minutes until the eggs have curdled. Season with salt and pepper.
Made this today. Added 3 slices Parma ham chopped into largish pieces and the remains of some goats cheese that was in the fridge. No olives.
The eggs didn't quite set in 4 mins so tipped over onto plate and slid back into the pan for 1 min.
Lovely. Will make this again. Don't eat it too hot. Flavours improve as it cools.
Didn't look like the pic. Looked like Spanish tortilla. - 26 Jul 2013