FoodGreek potato stew: A simple yet flavorful culinary delight

Greek potato stew: A simple yet flavorful culinary delight

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 evokes a Greek atmosphere. Here's how to make it.

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

Potatoes have always been my favourite vegetable. It sounds a bit amusing because they're often not treated as a full-fledged vegetable, which is a real oversight. Contrary to popular belief, they are nutritious and low in calories. They contain starch (which provides satiety), fibre, vitamin C, potassium, B vitamins and all essential amino acids. Now that I've highlighted the virtues of potatoes, let me suggest a recipe where they take centre stage, specifically, Greek stew.

Customize Greek stew to your preferences

The best aspect of this dish is its adaptability to your preferences. Add a bit of chilli or olives if you enjoy bold flavours. If you want more vegetables, toss in grilled courgettes, aubergine, or pepper. It’s important to choose potatoes that are easy to cook with and won’t disintegrate during cooking. Options include red potatoes, new potatoes, or 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,
  • 250 ml chicken broth,
  • 1 large plum tomato, diced,
  • 2 eggs,
  • 100 grams of feta,
  • 1 teaspoon dried oregano,
  • A handful of fresh basil leaves,
  • Salt,
  • Pepper.

Preparation:

  1. Cut two thick slices of lemon and set aside the rest. Heat the olive oil over medium heat in a large frying pan. Add the potatoes and lemon slices, sauté for 6-8 minutes, stirring until the potatoes start to brown.
  2. Season with salt, pepper, and oregano. Add the juice from the remaining lemon, along with the chopped onion, garlic, and broth.
  3. Cook over moderate heat for 8 minutes, until the potatoes are tender and the liquid is almost fully absorbed.
  4. Add the diced tomato, stir, and cook for 2 minutes. Crack the eggs directly over the potatoes, then crumble the feta on top. Season with an extra 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. Garnish with fresh basil and serve immediately, ideally with crispy bread.

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