Put potatoes into a pan with a lid, season with salt and cover with cold water. Over a high heat and with a closed lid, bring the water to the boil, reduce heat and simmer for 20-25 minutes. Drain off the water, leave the potatoes to cool briefly, peel and cut into quarters.
Heat the olive oil in a frying pan with lid and fry the potato wedges over medium heat until brown. Add rosemary, olives and feta cheese and stir fry briefly.
Pour the beaten eggs over the potatoes, cover with the pan with the lid and fry over a low heat for about 4 minutes until the eggs have curdled. Season with salt and pepper.