The Amazing Sfugato Omelet

• 6 eggs
• 1 kilo potatoes
• 1 big onion
• 2 medium zucchinis
• 250 ml olive oil
• A few drops of beer
• Salt, pepper
• Dried whole oregano

1. Peel the potatoes and cut them into pieces, the size of your thumb. Fry them in the olive oil in medium high heat (if your stove scales up to 6, put it on 4). Do NOT over fry them and make them crispy. The potatoes must boil slowly. We need them to be oily. In order to achieve it, stir occasionally, and don't worry if they break into smaller pieces (it's good actually). Cut the zucchinis in approximately 1cm and the onion 1/2 cm wide rings and add them into the pan with the potatoes about ten minutes after the potatoes start frying. They will all be ready at the same time. When they do get soft, remove them from the oil and put them all in a new pan. Make sure they are oily. The remaining oil you can keep and use again in some other frying. Put your stove on 5, put the salt and pepper and rub the oregano in.
2. Break the eggs with a fork, not in a blender, add a little salt and pepper and a sip of beer. Do not break them entirely. Make sure to leave some white and red matter here and there in the mix.
3. Pour the mix in the pan with the potatoes. Take a plastic or wooden scoop and scramble them so that the potatoes soak in the eggs. Build everything levelly in the pan. Bake for three minutes. Use a flat plate to turn the omelet over. Bake for three more minutes. Ready.
4. Cut in four and serve while hot.
5. Mayo, ketchup or olives paste match great.
6. Kali orexi! (bon appetit in Greek)

eggs, potatoes, onion, zucchinis, olive oil, beer, salt, oregano

Taken from www.epicurious.com/recipes/member/views/the-amazing-sfugato-omelet-50094075 (may not work)