Patates me Avga - A rustic, crispy, golden dish that tastes like home.
There’s something timeless about the way Greek kitchens can turn a few simple ingredients into a meal that warms you from the inside out. Patates me Avga—fried potatoes with eggs—is one of those dishes. Humble, effortless, and yet so satisfying, it’s the kind of food you throw together without a recipe, but end up craving again and again.
At its heart, this dish is just potatoes fried in good olive oil, eggs poured over top, and a finishing touch of crumbled feta and oregano. But when done right, it’s magic: crispy edges, soft centers, golden egg, salty cheese—every bite is full of texture and flavour.
A Taste of My Childhood
Whenever I make Patates me Avga, I’m reminded of my Yiayia Maria's sfougato—a rustic Greek-style omelet she’d whip up with whatever she had on hand. Potatoes, zucchini, eggs, maybe a handful of herbs or some crumbled cheese. It was never fancy, but it was always perfect. This recipe is my simpler, weekday version of her sfougato Yiayia Maria's Sfougato recipe here. It carries the same spirit: unfussy, deeply comforting, and rooted in memory.
Why You’ll Love This Dish
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Quick & simple: Just five core ingredients and one pan.
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Incredibly flavorful: Crispy fried potatoes, rich golden eggs, salty feta, and a sprinkle of oregano create a beautiful balance.
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Versatile: Perfect for brunch, lunch, or a cozy dinner. Serve it as-is, or with a simple Greek salad and some crusty bread.
PATATES ME AVGA | Potatoes & Eggs Cooked in Extra Virgin Olive Oil
Mary PolitisIngredients
- 1/3 cup extra virgin olive oil
- 5 medium potatoes peeled and thinly sliced or diced
- 5 eggs whisked
- 50 g feta cheese crumbled
- Dried oregano to finish
- Salt to taste
Instructions
- Heat the olive oil in a large nonstick or cast iron skillet over medium heat.
- Add the potatoes and a generous pinch of salt. Fry gently, stirring occasionally, until they are golden brown and tender—this usually takes 20–25 minutes.
- Once the potatoes are cooked through and crisped on the edges, pour in the whisked eggs, spreading them evenly over the potatoes.
- Let the eggs cook undisturbed for a few minutes until the edges start to crisp and the eggs are mostly set.
- Sprinkle over the crumbled feta and allow the eggs to finish cooking—just until set, with a slight crisp on the bottom.
- Turn off the heat and finish with a good pinch of oregano.
It was absolutely delicious. I will make this a regular go to recipe from now on.