Froutalia recipe (Greek Omelette with Sausages and Potatoes)

Posted in 40 minutes or less, Andros, Beginner, Fried, Greek Appetizer or meze recipes, Main Courses, Our hand picked recipes, Quick Meals: Ready in 20 minutes or less, Traditional Greek Taverna Recipes Originally published on Last updated on By Cuisine: Greek

Froutalia recipe (Greek Omelette with Sausages and Potatoes)

Omelette with Sausages and Potatoes

A super tasty and super easy traditional dish from Cyclades islands! Froutalia can be made with a variety of ingredients, depending on the season: green beans, artichokes, onions, zucchini, etc. Try out this recipe with the ingredients a traditional froutalia should always include: local good quality sausages and potatoes!


  • 2 medium sized sausages, cut into slices
  • 3 medium sized potatoes, peeled and cut into thin slices
  • 100g/3.5 ounces grated cheese (Volakias Andros or hard yellow cheese)
  • 100ml milk (3.5 fluid ounces)
  • 6-8 large eggs, preferably organic
  • 1/2 bunch mint or parsley, chopped
  • salt and pepper
  • oil for frying


  1. 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.
  2. 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.
  3. Place the sausages back to the pan.
  4. In a bowl, beat the eggs with the milk and add the cheese, the herbs, salt and pepper.
  5. 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.
  6. 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.
  7. Serve with some crusted bread and xoriatiki (Greek feta) salad.

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