Zutaten für Greek Chips With Egg Patates Me Avga
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Zubereitung von Greek Chips With Egg Patates Me Avga
- Peel and cut 2 large russet potatoes into 1/4-inch thick slices. Soak the potatoes in cold water for at least 15 minutes to remove excess starch.
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Carefully add the potato slices to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
- Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
- In a large frying pan, lightly whisk 4 large eggs with a pinch of salt and black pepper.
- Add the cooked potato chips to the frying pan with the eggs. Gently toss to coat the chips evenly with the egg mixture.
- Cook over medium heat, stirring occasionally, until the eggs are set and the chips are thoroughly coated (about 2-3 minutes).
- Serve immediately. Garnish with a sprinkle of dried oregano or a squeeze of lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
7g
Carbs
7g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy 5 Ingredients Or Less Omelets And Frittatas Breakfast Lunch Eggs Dairy Potatoes Vegetables Greek Easy European Beginner Cook Kid Friendly Low Fat Vegetarian Dietary Low Sodium Low Saturated Fat Low Calorie Comfort Food Inexpensive Low In Something Taste Mood Savory 3 Steps Or Less
