FoodGreek potato stew: Elevate your spud game with a Mediterranean twist

Greek potato stew: Elevate your spud game with a Mediterranean twist

Golden, crispy potatoes with stewed tomatoes, creamy feta, and runny yolk. This combination of a few simple ingredients creates a delicious dish that impresses with creativity and brings to mind the Greek climate. Here's how to make it.

Greek-style goulash is a great idea for dinner.
Greek-style goulash is a great idea for dinner.
Images source: © Adobe Stock

My favorite vegetable has always been potatoes. It sounds a bit funny because they aren't usually regarded as a full-fledged vegetable, which is a huge mistake. Contrary to popular belief, they are nutritious and low in calories. They contain starch (providing satiety), fiber, vitamin C, potassium, B vitamins, and all essential amino acids. Now that I've defended potatoes to you, I can offer a recipe for a dish where they play the starring role: Greek Potato Stew.

Customize the Greek potato stew to your preferences

The best part about this dish is that it can be easily customized to suit your tastes. You can add a bit of chili or olives if you enjoy intense flavors. If you're missing vegetables, toss in some grilled zucchini, eggplant, or bell pepper. The key is to buy potatoes that are easy to work with and won't fall apart during cooking. These could be red potatoes, new potatoes, or what is known as salad potatoes.

Recipe for Greek potato stew

Ingredients:

                                                      
  • 1 lemon
  • 2 tablespoons olive oil
  • 2 potatoes, washed and diced
  • 1 red onion, peeled and finely chopped
  • 2 cloves garlic, peeled and halved
  • 1 cup chicken broth
  • 1 large plum tomato, diced
  • 2 eggs
  • 3.5 oz feta cheese
  • 1 teaspoon dried oregano
  • A handful of fresh basil leaves
  • Salt
  • Pepper

Preparation:

                          
  1. Cut two thick slices of lemon and set the rest aside for later. Heat the olive oil in a large pan over medium heat. Add the potatoes and lemon slices and fry for 6-8 minutes, stirring until the potatoes start to brown.
  2. Next, sprinkle with salt, pepper, and oregano. Pour in the juice from the remaining lemon, and add the chopped onion, garlic, and broth.
  3. Cook over medium heat for 8 minutes until the potatoes soften and the liquid is almost completely absorbed.
  4. Add the diced tomato, mix, and sauté for 2 minutes. Crack the eggs directly over the potatoes, then crumble the feta on top. Season with an additional pinch of pepper.
  5. Cover the pan and cook over medium heat for 3 minutes until the whites are set, but the yolks remain runny.
  6. Sprinkle with fresh basil and serve immediately, preferably with crusty bread.

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