This authentic Froutalia recipe brings the sun-kissed flavors of Greece straight to your kitchen in just 20 minutes.
A hearty twist on traditional omelets, this rustic dish combines golden-brown potatoes and savory sausages into a fluffy egg masterpiece.
Perfect as a satisfying side or main course, Froutalia showcases the simple yet bold Mediterranean approach to comfort food.
You’ll love how this 6-portion Greek omelet transforms basic ingredients into something extraordinary.
Ingredients for Greek Froutalia
- Sausages: 2 medium-sized, sliced into rounds
- Potatoes: 3 medium ones, peeled and thinly sliced for even cooking
- Cheese: 100g Volakias Andros or any hard yellow cheese, freshly grated
- Milk: 100ml for perfect egg consistency
- Eggs: 6-8 large organic eggs for best flavor
- Fresh Herbs: 1/2 bunch mint or parsley, finely chopped
- Seasonings: Salt and pepper to taste
- Oil: Enough for frying the ingredients
Step-by-Step Instructions
- Sausage Preparation: Heat oil in a large non-stick skillet and fry sausage slices until crispy (about 4 minutes). Remove and drain on paper towels
- Potato Cooking: In the same pan, add a touch more oil and fry salted potato slices until tender. Carefully drain excess oil
- Combining Base: Return sausages to the pan with cooked potatoes
- Egg Mixture: Whisk eggs with milk, then fold in grated cheese, herbs, salt, and pepper until well combined
- Initial Cooking: Pour egg mixture over sausages and potatoes, cover with an oversized lid, cook on medium heat
- The Flip: Once bottom is set, carefully flip omelette using the lid as your helper
- Final Touch: Cook few more minutes until golden and set
Cooking Techniques
Getting that perfect flip on your froutalia is like mastering a fun kitchen trick! The lid-flip method might feel a bit scary at first, but it’s actually quite simple.
Hold the lid firmly with oven mitts and flip with confidence – just like tossing a pancake.
If you’re nervous about the flip, you can start by practicing with smaller portions until you build up your confidence.
Variations & Substitutions
This Greek omelet is super flexible! Don’t have the specific cheese mentioned? No worries – any hard cheese like Gruyere or Kefalograviera works great.
You can also switch up the herbs – dried oregano adds a lovely Greek touch, or try fresh dill for a different twist.
For a meatless version, replace the sausages with mushrooms or zucchini. And if you’re watching your calories, you can use fewer eggs and add extra vegetables.
Serving Suggestions
Froutalia is amazing fresh off the pan when it’s nice and hot! As mentioned, crusty bread and Greek salad make perfect partners, but you could also add some kalamata olives on the side for extra Greek flair.
This dish works wonderfully for brunch, lunch, or even a light dinner. Want to make it extra special? Serve it with a dollop of tzatziki on the side!
Storage Tips
While froutalia tastes best fresh, you can keep leftovers in the fridge for up to 2 days. Just wrap it well in plastic wrap or store in an airtight container.
To reheat, warm it gently in a pan over low heat – this keeps it from getting rubbery like microwaving might. Try not to stack the pieces when storing, as they might stick together.
Froutalia (Greek Omelette with Sausages and Potatoes)
Equipment
- Spacious nonstick skillet
Ingredients
- 2 medium sausages cut into slices
- 3 medium potatoes peeled and cut into thin slices
- 100 g grated cheese Volakias Andros or hard yellow cheese
- 100 ml milk
- 6-8 large eggs preferably organic
- 1/2 bunch mint or parsley chopped
- salt and pepper to taste
- oil for frying
Instructions
- In a spacious skillet, preferably nonstick, add enough oil to cover the bottom of the pan. When the oil warms up a bit, fry the sausages, for about 4 minutes, until crispy. Place them on paper towel.
- Add a little bit more oil to the pan and the salted potatoes and fry until soft. Tilt the pan over the sink and carefully pour out the extra oil.
- Place the sausages back to the pan.
- In a bowl, beat the eggs with the milk and add the cheese, the herbs, salt and pepper.
- Pour the egg mixture into the pan and cover with a large lid (with diameter greater than that of the pan) and cook the froutalia over medium heat.
- Check if it is cooked by lifting it from the bottom with a spatula. In order to cook the froutalia on both sides, you should turn it upside down. Over the sink, turn the pan upside down, so that the froutalia drops on the lid and push it carefully, so that it slides back into the pan. Cook for a few more minutes.
- Serve with some crusted bread and xoriatiki (Greek feta) salad.