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Froutalia, a Greek omelette with potatoes & sausage

Froutalia, a Greek omelette with potatoes & sausage

Ingredients to make Froutalia from Andros

3 sausages, sliced into ½ inch slices (about 6 oz.)

3 large potatoes, peeled and thinly sliced

1 cup grated cheese (we prefer a mix of mizithra & kefalotyri) 

1/2 cup milk 

8 eggs 

1/2 bunch of flat-leaf parsley, finely chopped 

1 tsp of Sparoza Greek Farmer’s Salad Seasoning Mix 

salt and pepper 

Tragano Greek Organics Extra Virgin Olive Oil for cooking

Prepare the Froutalia from Andros

In a large frying pan, heat 2-3 tsp olive oil over medium heat and then add the sausage pieces - cook for 5-6 minutes until browned. Transfer the sausage pieces with a slotted spoon to a 7 inch cake pan.

Preheat your oven to 350 degrees.

Add a bit more olive oil to cover the bottom of the frying pan, wait for it to get hot so your potatoes don’t stick, and then add the potatoes, frying them until they are browned. 

Transfer the fried potatoes with a slotted spoon to the cake pan, layering them on top of the sausage pieces. 

In a large bowl, beat the eggs until frothy and then mix in the milk, cheese & herbs, blending well. Pour the mixture into the cake pan, covering all of the potato & sausage pieces. 

Bake for about 40 minutes or until a toothpick comes out clean. 

Enjoy!

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