Steps

1. Prep (2–3 min): Beat the eggs with a pinch of salt and pepper in a bowl. Crumble the feta and set aside. Mix the Greek yogurt with a little black pepper (and a splash of water if you want a looser drizzle).
2. Heat (1 min): Warm a 20–24 cm nonstick skillet over medium and add 1 tbsp olive oil.
3. Cook potatoes (6–8 min): Add the very thin potato slices in an even layer, sprinkle a little salt, and fry, turning occasionally, until golden and just tender. Keep the heat moderate so they brown without burning. If you have a lid, cover for a minute or two to speed tenderness.
4. Add onion & pepper (2–3 min): Push the potatoes to one side, add a touch more oil if needed, and sauté the onion and bell pepper until softened. Stir together with the potatoes. Scatter the frozen peas over the top (they’ll thaw and heat quickly).
5. Pour eggs & top (1 min): Pour the beaten eggs evenly over the veggies. Sprinkle the crumbled feta across the surface. Reduce heat to low, cover, and cook gently until the eggs are mostly set (about 3–5 minutes).
6. Finish (optional 30 sec): For a quick lift, remove lid and let the residual heat finish the top, or carefully slide under a hot grill/broiler for 30–60 seconds if available (not required).
7. Serve & pack (1 min): Slide onto a plate or slice in the pan and serve with a dollop of herbed Greek yogurt on top. This keeps well in a container for a morning on the move — slice into wedges and tuck into a wrap or eat cold with crusty bread.
8. Hostel Hack: Slice potatoes as thin as possible to guarantee the whole dish cooks under 15 minutes. If the hostel has a kettle but no stove time, parboil the potato slices for 3 minutes, drain, then finish in the skillet to save time.