Fourtalia (Greek omelette with sausages, potatoes and mint)

Name: Fourtalia (Greek omelette with sausages, potatoes and mint)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2-4
Cuisine: Greek recipes
Ingredients: 3 medium floury potatoes (such as king edward or maris piper), peeled and cut into 1.5cm cubes; Olive oil to fry; 2 thick, rustic sausages, cut into 1cm thick coins; 6 large eggs; 2 tbsp finely chopped mint leaves, plus extra to serve; Crumbled feta to serve (optional)

Portion size: Serves 2-4
Prep time 5 min, plus 15 min soaking. Cook time 25 min
Difficulty: easy

Gluten-free

Carolina Doriti

Chef and cookbook author

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Fourtalia is a Greek omelette with sausages, potatoes and, here, mint. This recipe from Greek chef Carolina Doriti works for a leisurely weekend breakfast, speedy midweek dinner or slicing and sharing anytime… “Greeks relish sharing this dish over leisurely conversation, and even with drinks, as it’s good at any time of day, not just for brunch,” says Carolina.

Recipe origins: “Fourtalia (also called froutalia) originates from the Cycladic islands, particularly Andros, Tinos and Mykonos, renowned for their gusty winds and pork-rich diets,” explains Carolina. “This omelette is intertwined with the traditional pig-slaughter season, a practice still observed in certain villages. The original recipe includes preserved pork or sausage and lard, staples in every household. The sausage typically used is rustic and robust, infused with thyme, aniseed, fennel, black pepper, orange and wine.”
Simple, easy and customisable dish: “It’s similar to a frittata, with potatoes forming the base and occasionally artichokes, broad beans or onions added, ensuring a low-cost, satisfying meal. I’ve opted for a lighter dish by omitting any cheese and milk, which is quicker and simpler to prepare but just as delicious. Plus I prefer crispier potatoes!”
Veggie twist: “For a vegetarian option, replace the sausages with courgettes.”

Recipe taken from The Greek Islands Cookbook by Carolina Doriti (Murdoch Books £20) and tested by the delicious. food team. Explore more delicious Greek recipes, from gyros to prawn saganaki.

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Ingredients

3 medium floury potatoes (such as king edward or maris piper), peeled and cut into 1.5cm cubes
Olive oil to fry
2 thick, rustic sausages, cut into 1cm thick coins
6 large eggs
2 tbsp finely chopped mint leaves, plus extra to serve
Crumbled feta to serve (optional)

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Method

Put the cubed potatoes in a large bowl of cold water with a pinch of salt and leave to soak for 15 minutes. Put a large, deep non-stick frying pan (one with a lid) over a medium heat. Once hot, add a drizzle of oil and the sliced sausages. Cook for a few minutes, turning occasionally, until browned on all sides, then transfer to a plate, leaving as much oil in the pan as you can.
Drain the potatoes and pat dry with kitchen paper. Add more oil to the pan until it’s 3cm deep, then put over a medium-high heat. Once shimmering hot, carefully add the potatoes and fry until crisp and golden – this typically takes 8-12 minutes depending on the variety of the potato. For the first 6-7 minutes, avoid stirring the potatoes to allow them to cook evenly. Once they start to crisp up, gently stir occasionally.
While the potatoes fry, crack the eggs into a bowl, add the mint and season with plenty of salt and pepper. Lightly beat until just combined.
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Once the potatoes are crisp, carefully spoon or pour off most of the oil from the pan. Return the pan to a low-medium heat. Arrange the cooked sausages over the potatoes, then pour over the beaten eggs. Cover and cook for 6 minutes or until the eggs are set.
Using a spatula, transfer the fourtalia to a serving platter. Sprinkle over the crumbled feta, if using, immediately before serving.