75 ml butter 6 tbsp
2 L potatoes, diced 8 cup
3 garlic cloves, crushed
5 ml paprika 1 tsp
2 tomatoes, peeled, seeded & diced
12 eggs
pepper to taste
FILLING
250 ml baby spinach 1 cup
5 ml fennel seeds 1 tsp
125 ml feta cheese 1/2 cup
50 ml plain yogurt 4 tbsp
Heat 2 tablespoons (30 ml) butter in skillet and cook potatoes over low heat, stirring constantly, for 7 to 10 minutes until golden. Transfer to a bowl.
Add garlic, paprika, tomatoes and cook for another 2 minutes.
Whisk eggs together and season with pepper. Pour eggs into the potatoes and mix well.
Cook spinach in boiling water for 1 minute until just wilted. Drain and refresh under cold water. Pat dry with paper towels. Stir in fennel seeds, feta cheese and yogurt.
Heat a quarter of the remaining butter in a fry pan. Ladle a quarter of the egg and potato mixture into pan. Cook, turning once, for 2 minutes until set.
Transfer omelette to serving plate. Spoon a quarter of the spinach mixture on to one half of the omelette, fold in half over the filling. Repeat to make 4.
Serves 4