Fourtalia (Greek omelette with sausages, potatoes and mint)

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.