"Froutalia" Greek Omelette From Andros Island
Froutalia can quickly be put together as a "maze" appetizer or summer lunch for unexpected guests. Based on free-range eggs, local fennel flavored pork sausage, and "Volaki" a mature piquant cheese.
I believe the following recipe will help you recreate the local dish at home. Delicious served hot or cold tastes great too.
1-2 Tbspolive oil
2medium size sausages 9italian style with herbs)
1 Tbspbutter (optional)
4medium size potatoes, boiled, cooled & thinly sliced
3/4 cgrated cheese,like myzritha or feta
·salt & pepper (easy on the salt due to the cheese)
1/2 bunchmint or parsley, chopped
How to Make "Froutalia" Greek Omelette From Andros Island
- Preheat the oven to 350 degrees.
- Place a frying pan or skillet over medium heat. Cut the sausage into1/4 inch pieces and saute in the frying pan, for 1 -2 minutes. Remove and set aside.
- If the pan is dry add 1 Tbsp olive oil and 1 Tbsp butter. Add the potatoes, sliced as thinly as possible round. Season with salt & pepper and saute for 1 -2 minutes until golden.
- TIP: At this point, you can either continue cooking in the ovenproof skillet and bake in the preheated oven till eggs are set, for about 10 minutes or in a baking dish like I did.
- Lightly grease a 10-inch baking dish and spread a layer of the sauteed potatoes overlapping. Add a layer of the sausage slices. Sprinkle some cheese between layers.
If you have remaining pieces of potatoes & sausage you can make one more layer.
- In a bowl beat eggs, milk, pepper, freshly chopped mint, and remaining cheese and mix. Pour the mixture over the potatoes & sausages and bake for about 20 minutes.
- Remove, cut in wedges and serve with fresh crusty bread and Greek tomato salad
Kali Orexi: ENJOY!!!