The Unforgettable Taste of Yiayia Maria’s Sfougato (Omelette)
Food has a way of carrying memories, and for me, nothing brings back childhood nostalgia quite like my yiayia Maria’s sfougato. Known to many as a Greek-style omelette, but with a special twist, her version—sfougato or sometimes called omoletta—has become my ultimate comfort food. It's a dish that has graced our family table for years, and the magic of it never seems to wear off. In fact, I look forward to it every single week.

A Family Tradition
Yiayia Maria has a way of making everything she cooks feel like an unforgettable ritual. It’s never just about the ingredients; it’s about the love and care she pours into each dish, making sure it's perfect. Sfougato is no exception. She makes it almost every week for me, and without fail, it’s a meal I never tire of. There's something about the combination of flavours and textures that always hits the spot, whether it's for breakfast, lunch, or dinner.
The Ingredients That Make It Special
The beauty of Yiayia Maria’s sfougato lies in its simplicity and the high-quality ingredients she uses. At the heart of the dish are potatoes, fried in generous amounts of extra virgin olive oil, giving them that golden, crispy texture we all crave. These potatoes are sautéed with onions and zucchini, making for a soft, flavourful base that carries the essence of Greece.
But the magic really happens when the egg mixture comes into play. Yiayia Maria’s secret? Feta cheese and dried mint. The feta brings a salty richness that balances the earthiness of the zucchini and potatoes, while the dried mint adds a fragrant, aromatic touch that elevates the entire dish. It's these small touches, like the feta crumbling into the eggs and the mint scenting the air, that make every bite unforgettable.

A Meal for Any Time of Day
There’s no wrong time to enjoy sfougato. I’ve had it for breakfast, when the savoury flavours mix perfectly with a cup of strong coffee. I’ve enjoyed it for lunch, paired with a simple salad of fresh tomatoes and olives, which complements the dish’s richness. And, of course, it’s fantastic for dinner when you're craving something filling and comforting but not too heavy.
Whether served hot from the pan, still sizzling with that crispy potato goodness, or left to cool and enjoy as leftovers, sfougato is a dish that never disappoints. No matter how many times I have it, I never tire of it. The flavors are timeless and so deeply satisfying.
The Connection to Yiayia
Beyond the food itself, sfougato is a symbol of my connection to Yiayia Maria. It's more than just a dish; it's a reminder of the warmth and generosity she shares. There’s something so special about knowing that, week after week, she’s preparing this meal just for me. It’s a small but meaningful gesture, and I cherish every bite as a token of her love. In a world where things often feel rushed, meals like these remind me of the importance of slowing down and savoring both the food and the moments spent together.
SFOUGATO | Yiayia Maria's Omoletta
Mary PolitisIngredients
- 125 ml extra virgin olive oil
- 1/2 an onion sliced thin
- 6-7 potatoes cut into chips
- 1-2 zucchini’s sliced thin
- 7 pastured raised eggs
- Feta cheese as much as you like
- 1 tsp dried mint
- Salt and pepper to taste
Instructions
- Using a large pan over medium-high heat. Pour in the olive oil and heat it up before carefully adding the potatoes. Fry the potatoes, add a sprinkle of salt, and stir, tossing them occasionally until they begin to soften.
- In a bowl, crack eggs, whisk through, and crumble in feta cheese. Add dry mint and pepper. Set aside.
- Once the potatoes have started to turn golden, add the onion and zucchini. Fry for an additional 5-10 minutes.
- Turn the heat down to medium. Pour in the egg and feta mix and move the egg mixture around to distribute among the potatoes evenly. You can use a fork to gently scrape the egg at the bottom, allowing the uncooked egg to fall through, or if your pan is oven-safe, place it in the oven until it cooks through. Otherwise flip the Sfougato onto a plate and back into the pan to cook the other side.
- Flip the Sfougato onto a serving plate, add an extra crumble of feta cheese on the top and enjoy.