Scrambled eggs with roasted tomato and fried potato

Sep 30, 2020
This delicious dish will have everyone asking you for the recipe! Source: Supplied.

This delicious recipe was supplied to Starts at 60 by Dr Catherine Itsiopoulos and is taken from her new book The Heart Health Guide. This crowdpleaser is bound to impress – particularly if you grew up in a Greek household.

It might even be nostalgic for some with Dr Itsiopoulos saying the traditional dish called patates me avga (otherwise known as a chip omelette) has simply been improved with a bit of roasted tomato for flavour and to boost the antioxidants. Enjoy!


  • 2–3 roma tomatoes, chopped
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 large potatoes, peeled and diced
  • 1 red onion, finely chopped
  • 6 eggs
  • Optional: chilli flakes or finely sliced red chilli
  • 50 g feta, crumbled
  • Fresh herbs, if on hand


  1. Preheat the oven to 200C. Line a baking tray with baking paper and arrange the tomato around the tray. Drizzle over the olive oil and sprinkle with salt, then roast for 20 minutes.
  2. Pour enough olive oil to come a third of the way up the side of a large heavy-based frying pan, then place over a medium–high heat until a piece of bread dropped in the oil turns golden. Carefully lower the diced potato into the oil using a slotted spoon, fry until golden, then remove with the slotted spoon and transfer to a plate lined with kitchen paper to drain.
  3. Carefully drain the oil from the frying pan, then return to a medium heat and sauté the onion until softened and translucent. Add the eggs and stir with a fork. When the egg has almost set, add the roasted tomato and fried potato and stir through.
  4. Add a pinch of chilli flakes or chilli slices (if using) to the scrambled eggs. Season with salt and pepper, crumble over the feta, garnish with the fresh herbs, if on hand, and serve right away.

The Heart Health Guide by Dr Catherine Itsiopoulos, Published by Macmillan, RRP $34.99, Photography by Rob Palmer.

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