Eggs

In Greece, nearly every country household includes a few chickens, so fresh eggs are generally available. They are sometimes fried or boiled, but most often they are made into wonderful omelets with all kinds of vegetables.

When I was a child, my mother used to make a potato omelet that was my sister’s and my favorite dinner: three or four beaten eggs were poured into a skillet full of freshly fried potatoes, to which crumbled feta cheese was also sometimes added. When the eggs started to thicken, the omelet was turned over, using a plate to ease the transition. We ate this omelet with feta cheese and salad. When I first went to Spain, I was astonished to find that this same omelet, with the addition of onions, is the traditional Catalan tortilla. Scrambled eggs with tomato sauce was another of my mother’s specialties.