📝 About This Recipe
Hailing from the lush island of Andros, Froutalia is far more than a simple omelet; it is a slow-cooked masterpiece of rustic Greek flavors. This thick, cake-like dish features layers of golden-fried potatoes and the island’s signature anise-scented sausages, all bound together by farm-fresh eggs and a hint of wild mint. It is a celebratory meal that captures the essence of Aegean hospitality and the rugged beauty of the Cycladic landscape.
🥗 Ingredients
The Base
- 4-5 medium Yukon Gold potatoes (peeled and sliced into 1/4 inch thick rounds)
- 1/2 cup Extra virgin olive oil (high quality Greek oil preferred)
The Meat
- 3-4 links Andros-style pork sausage (substitute with high-quality fennel or anise-scented sausage)
- 2-3 ounces Smoked pork (Louza) (thinly sliced and chopped (optional but traditional))
The Egg Mixture
- 8-10 Large eggs (at room temperature)
- 3 tablespoons Whole milk
- 1/2 cup Graviera cheese (grated; can substitute with Gruyère or Pecorino)
- 2 tablespoons Fresh spearmint (finely chopped)
- 1 teaspoon Dried oregano (Greek wild oregano)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your potatoes. After peeling and slicing them into rounds, pat them thoroughly dry with a paper towel to ensure they crisp up rather than steam.
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2
In a heavy-bottomed, 10-inch non-stick ovenproof skillet, heat the olive oil over medium heat until shimmering.
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3
Add the potato slices to the skillet. Fry them slowly, turning occasionally, for about 15-20 minutes until they are tender and golden brown on both sides. They should be fully cooked through.
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4
While the potatoes are frying, slice the sausages into 1-inch chunks. In a separate small pan, lightly sear the sausages and the louza (if using) for 5 minutes until browned. Set aside.
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5
In a large mixing bowl, whisk the eggs with the milk, grated Graviera cheese, fresh mint, oregano, salt, and pepper until well combined and slightly frothy.
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6
Once the potatoes are ready, drain any excess olive oil from the skillet, leaving about 2 tablespoons to coat the bottom and sides.
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7
Distribute the seared sausage pieces and smoked pork evenly among the potato slices in the skillet.
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8
Reduce the heat to medium-low. Pour the egg mixture over the potatoes and sausages, ensuring it fills all the gaps.
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9
Use a spatula to gently lift the edges of the omelet, allowing the raw egg to flow underneath. Cook undisturbed for 8-10 minutes until the bottom is set and golden.
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10
Now comes the traditional 'flip.' Place a large flat plate over the skillet. Holding the plate firmly, quickly invert the skillet so the omelet lands on the plate.
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11
Slide the omelet back into the skillet, cooked-side up, and cook for another 5-7 minutes to brown the bottom and ensure the center is fully set.
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12
Slide the finished Froutalia onto a serving platter and let it rest for 5 minutes before slicing into wedges like a cake.
💡 Chef's Tips
Use a non-stick pan to ensure the flip goes smoothly without the potatoes sticking to the bottom. Don't rush the potatoes; they need to be creamy on the inside and crispy on the outside before the eggs are added. If you can't find Greek Graviera, a mix of Parmesan and Swiss cheese provides a similar salty and nutty profile. If flipping the omelet feels too intimidating, you can finish the dish under a preheated oven broiler for 3-4 minutes. Authentic Froutalia uses 'glina' (pork lard) for frying, but high-quality olive oil is a delicious and more accessible alternative.
🍽️ Serving Suggestions
Serve with a side of Horiatiki (Greek Village Salad) to provide a fresh, acidic contrast to the rich omelet. A glass of chilled Assyrtiko or a light Greek rose wine pairs beautifully with the savory pork and herbs. Enjoy with a dollop of thick Greek yogurt on the side to cut through the richness. Accompany with crusty sourdough bread to soak up any remaining olive oil and cheese. Serve warm or at room temperature—it's often even more flavorful the next day!