Potato, Salami and Camel Milk Feta Omelette

By Maria Stephanie

Cooking oil + 1 tbsp butter
2 medium sized waxy potatoes, parboiled and diced
6-8 slices of salami or chorizo, quartered (for halal version, use sujuk/Turkish sausage)
3 cloves of garlic, chopped
2 spring onions, chopped
4 brown mushrooms, sliced
A pinch of rosemary, preferably fresh, roughly chopped
Salt and pepper
1/2 tsp paprika powder, omit if using chorizo
4 big chunks of @summerlandcamels Camel Milk Persian Feta
2 tbsp shaved parmesan
4-5 large eggs, beaten
6-8 cherry tomatoes, halved


1. Heat oil + butter in an oven-safe pan on medium-high heat until bubbling, add in potatoes. Sauté until the potato chunks start turning golden.

2. Add in salami, garlic, spring onion, mushrooms, rosemary, salt, pepper, and paprika. Stir thoroughly until the potatoes and salami turn golden brown. Distribute evenly in the pan.

3. Preheat broiler (top element of your oven) to 180°C for fan-forced oven, or 200°C for conventional oven. Crumble Summer Land Camels Persian Feta and sprinkle shaved parmesan evenly across the potato-salami mix. Pour in beaten egg. Top with cherry tomatoes. Let the omelette cook for 5 minutes.

4. Finish cooking in oven for about 10 minutes.

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