Serves 1
Directions
- 1Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Cut sausages into 1 cm thick rounds using kitchen scissors and cook for 2 minutes per side until browned and cooked through. Transfer to a plate, leaving residual oil in the pan.
- 2Add remaining olive oil to the pan. Add sliced potatoes and cook over medium heat for 10 minutes, turning occasionally, until tender and lightly golden.
- 3Whisk together eggs, water, mint, three-quarters of the cheese, salt, and pepper in a bowl until well combined.
- 4Return cooked sausage to the pan and distribute evenly among the potatoes. Pour the egg mixture over the contents, gently shaking the pan so the egg settles evenly.
- 5Reduce heat to low, cover the pan, and cook until the base is golden and the top is just set.
- 6Slide onto a serving plate and rest for a few minutes. Grate the remaining cheese over the top and sprinkle with dried Greek oregano before slicing into wedges.
Ingredients
- 2 tbsp extra virgin olive oil
- 500 g potato, peeled, quartered and thinly sliced
- 400 g pork and fennel sausage, gluten-free
- 6 egg
- 3 tbsp water
- 1/2 cup fresh mint, finely chopped
- 100 g Kefalograviera, Graviera or Kefalotyri cheese, finely grated
- 1/2 tsp Greek oregano
- salt (optional)
- pepper (optional)
Equipment
kitchen scissorsnon-stick frying panwhiskbowl
Tips
- Mint can be substituted with spearmint.
- Serve warm or at room temperature with a Greek salad, crusty gluten-free bread, or olives.
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