1 eggplant, cut into small pieces
1 zucchini, cut into small pieces
2 medium boiled potatoes, cut into sticks
1 saucage of your choice ( I used a saucage from Trikala) , cut into rounds
2 medium tomatoes (very ripe) grated
1 small onion, finelly chopped
8 eggs, i used organic
a handfull of chopped parsley
salt & pepper
1. Heat some olive oil in a large skillet. Add the eggplant and the zucchini and fry them until they are tender. Add the onion and the saucage. Cook until the saucage is ready. Add the grated tomatoes and simmer for 5-10 minutes.
2. In a large bowl , whisk well the eggs with half of the parsley and season with salt and pepper. Add the potato sticks ove the vegetable and pour over the eggs. Lower the heat and cook for 10 minutes from one side and then turn over the omelette with the aid of a large plate. Cook 5 more minutes and the omelette is ready!
Leave it aside to cool for 5 minutes, sprinkle the rest of the parsley and enjoy it with a glass of white wine!
In Greek: Καλοκαιρινη ομελέτα με λαχανικά