Ingredients:
3 chopped mushrooms
3 big potatoes
3 eggs
3 onions
½ leek
Salt, pepper and oil
Instructions:
Peel, wash and cut the potatoes into very thin slices. Heat the oil in a deep pan, sauté the potatoes and mix them very well. Peel and chop the onions and the leek. Add them in the pan and keep sautéing. Add the chopped mushrooms, salt and pepper and mix them very well. Beat the eggs with a little salt add then add them in the mixture. Fry them for 10 minutes in medium temperature. Use a shallow plate to turn the omelette upside down, so you can cook both sides.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
