I recently traveled to Andros and realise how great is this omelet called Froutalia. You can traditionally cook Froutalia with any igredient you can imagine, depending on seasonality: eggplantς, green beans, artichokes, zucchini and all vegetables that produce on island. For the record, a tradiotional Froutalia is made with local sausages and Volaki from Andros.
- 4 medium size sausages (not very large because froutalia becomes too heavy)
- 2 medium size potatoes, peeled and sliced thin slices
- 1 cup Volaki of Andros, grated
- 1/2 cup milk
- 8 eggs, free range
- 1/2 bunch of mint or parsley (leaves only), chopped
- salt and pepper
oil for frying
- In a wide non-stick pan pour oil to cover the bottom and saute sausages.
- Add oil in the pan adn fry salted potatoes until soft.
- Carefully slant the pan and remove most of the oil.
- Beat really well eggs with milk and add mint or parsley, salt and pepper.
- Put sausages in the pan by placing them among potatoes.
- Pour with egg mixture, cover the pan with a large cap (with diameter bigger than that the pan) and cook froutalia over medium heat.
- With a spatula check whether it's baked at the bottom.
- Invert pan (I do it over the sink, to avoid making the whole kitchen dirty) to drop froutalia in the cap and then put it in the pan to cook the other side.
Serve with bread and salad.