Froutalia Androu (Φρουτάλια Άνδρου)

Ingredients

Equipment Needed

• •26cm heavy nonstick or well-seasoned frying pan with lid
• •flat plate wider than the pan, for turning
• •thin flexible spatula

Instructions

1. 1

   Slice the Potatoes

   Slice the potatoes 5mm thick and pat them dry. Keep the rounds even, because uneven potato gives you two omelets in one pan: some slices melting soft, some still resisting the knife.

2. 2

   Brown the Sausage

   Warm the glina or olive oil in a heavy 26cm frying pan over medium heat. Add the sausage slices in one layer and brown them for 2 to 3 minutes, just until their edges color and the fat seasons the pan. Lift them out and leave every bit of that fat behind.

3. 3

   Fry Potatoes Soft

   Add the potatoes to the pan with 1/2 teaspoon of the salt and turn them gently in the fat. Lower the heat to medium-low, cover, and cook for 12 minutes, then uncover and turn the slices carefully. Cook another 6 to 8 minutes, until a knife slides through and the edges are pale gold. The potatoes decide the dish. Eggs set faster than potatoes soften, so the potato must be tender before the eggs go in.

   The potatoes should bend when pressed with a spatula. If they are only browning at the edges, lower the heat and give them time.
4. 4

   Beat the Eggs

   Beat the eggs with the spearmint, parsley, black pepper, and remaining 1/4 teaspoon salt until the whites disappear. Do not whip them foamy. Froutalia should set dense and tender, not puffy.

5. 5

   Set the Froutalia

   Return the sausage to the pan, tucking the slices among the potatoes. Pour the eggs evenly over everything and cook on low heat for 8 to 10 minutes, nudging the set edge inward once or twice so loose egg can flow down. Keep the bottom golden, not dark.

6. 6

   Turn the Omelet

   When the top is almost set but still glossy at the center, shake the pan gently to loosen the froutalia. Lay a flat plate wider than the pan over the top, invert the omelet onto the plate, then slide it back into the pan uncooked side down. Cook 2 to 3 minutes more, just until the center is set. If your pan is ovenproof and you prefer not to turn it, place it under a hot broiler for 2 to 3 minutes; the plate turn is the Andros pan method.

   Pour off any loose puddle of fat before turning. Hot fat on your wrist teaches nobody anything useful.
7. 7

   Rest and Serve

   Let the froutalia rest for 5 minutes before cutting it into wedges. Serve it warm or at room temperature, with tomato salad, horta, or a small plate of olives.

Chef Tips

• •Andros loukaniko is the name on the door here. If you can't find it, use a fresh Greek country sausage with fennel or savory; avoid anything heavily smoked, which makes the pan taste of smoke instead of Andros.
• •Glina is rendered pork fat from the winter pig. It gives the old flavor, but good olive oil and the sausage's own fat will still cook a proper home pan.
• •Froutalia is best warm, not scorching. Give it five minutes, then cut wedges with tomato salad, horta, or feta. This is not nistisimo, fasting food; during the fast, cook the island's beans and greens and let the eggs wait.

Advance Preparation

• •The sausage can be sliced and the herbs chopped up to 1 day ahead; keep them covered in the refrigerator.
• •The potatoes can be sliced up to 2 hours ahead and held in cold water, then dried very well before frying.
• •Leftover froutalia keeps 2 days chilled; bring it to room temperature or rewarm it gently in a covered pan.

Frequently Asked Questions

Nutrition Information

1 serving (about 260g)