The second in a series of breakfasts from around the world featured in Little Tables by Vanessa Lewis, published by Beatnik.
Froutalia [Greece]
Froutalia is the Greek version of a frittata or baked omelette. Unlike a Spanish frittata that is usually filled with potato and onion, a Greek froutalia is traditionally filled with sausage, potato and cheese.
Makes 1 large froutalia
Ingredients
- 2 country-style (pork breakfast) sausages, cooked, sliced
- 3 potatoes, cooked, peeled and thinly sliced
- 100g (3.5oz) pitted green olives, halved
- 6 – 8 large eggs
- 125ml full cream milk
- 100g (3.5oz) cheddar cheese, grated
- 3 Tbsp fresh mint, chopped
- 3 Tbsp flat-leaf parsley, chopped
- salt and milled black pepper, to taste
- oil for frying
To Serve
- crusty bread
- xoriatiki (Greek feta cheese) salad
Method
- Preheat the oven to 180C.
- Grease a large, heavy-bottomed nonstick pan (that can go in the oven) with enough oil to cover the bottom, then warm over a medium heat.
- Add the sausages and fry for about four minutes until the sausages are crispy and browned on both sides.
- Remove from the pan and drain them on paper towel.
- Put a little more oil in the pan and add the sliced potatoes and fry until softened, about 7 – 8 minutes.
- Then tilt the pan and pour out the extra oil; return the sausages back into the pan with the potatoes and add the olives.
- In a large bowl, beat the eggs and milk until well combined then add the cheese, herbs, salt and pepper.
- Pour the egg mixture over the sausages and potatoes, cover with a lid bigger than the pan and cook the froutalia over a medium heat for 15 – 20 minutes, depending on depth of pan.
- Brown the top in the preheated oven for 5 – 7 minutes, until golden and brown.
Serve with some crusty bread and a xoriatiki (Greek feta cheese) salad.
Yummo!
