Ingredients

• 3 small potatoes, previously peeled and cooked*
• 2 tablespoons + 1 teaspoon oil or butter
• 1/4 small onion, diced
• 3 eggs
• 4 tablespoons thick sour cream
• 80 g feta cheese, diced
• 1 clove garlic, grated or pressed
• 100 g spinach, rinsed, dried and chopped
• 1/3 cup grated "yellow" cheese (e.g. cheddar) or 4 slices
• 2 tablespoons chopped chives (optional)

Preparation

1. Prepare a pan about 18 - 19 cm in diameter and a plate for flipping the omelet, plus a lid to cover it.
2. Cut the cooked potatoes into cubes and fry in a pan with 1 tablespoon oil or butter until golden, adding the onion about halfway through cooking.
3. In the same pan after the potatoes, add garlic with 1 teaspoon oil, and after a few seconds of frying add spinach. Stir and fry for several seconds until the spinach softens. Immediately remove from the pan and combine with the potatoes.
4. Crack the eggs into a larger bowl, whisk with a fork, season with salt and pepper, add the sour cream, feta cheese, and potatoes with spinach. Mix gently.
5. Heat the same pan. Add the remaining 1 tablespoon oil or butter. When the fat is hot, pour in the egg mixture with the additions. With a wooden spoon, push the egg mass from the edge of the pan to the center several times (4 - 5 times) to allow the liquid to flow to the bottom of the pan.
6. Fry for about 8 minutes covered with a lid, stirring the pan occasionally so the raw egg from the top flows to the bottom.
7. When the bottom is golden and the top is almost completely set, place a plate over the pan, turn it upside down and slide the omelet onto the plate, then slide it back into the pan (golden side up).
8. Sprinkle with yellow cheese or place cheese slices on top. Cover with a lid and place on a turned-off burner. Keep covered for about 2 minutes (no further heating). Slide onto a plate, sprinkle with chopped chives and cut into pieces. Enjoy!