Frutalia Omelette from Andros Island | Guest Bloggers


Delving into the secrets of traditional Greek cooking, I never cease to be amazed by how delectable and comforting recipes have been practiced and honed to perfection over the years, with each season’s offerings, focusing on the highest quality. At the same time, the country’s vastly varied topography and diverse microclimates offer a wide assortment of local cuisines and dishes unique to a certain island or prefecture. Take Andros for example and its characteristic “frutalia” omelette, a satisfying meal made with a handful of carefully chosen local ingredients.

Andros is the most northern of the iconic Cycladic islands and is blessed with many streams and lush vegetation as well as the beautiful beaches and rocky terrain common in the Cyclades. As a result, one can find a variety of seasonal vegetable produce, as well as, excellent artisan products such as the smoked pork sausage scented with fennel and orange or the island’s traditional “volaki” cheese, either sold fresh and soft or matured. Many tavernas around the island still make and offer their own versions.

Frutalia can be quickly put together as a meze for unexpected guests, a summer lunch after a morning swim or even an alternative brunch. Based on free range eggs, the aforementioned sausage and a touch of matured “volaki” cheese, it always tastes best on the island itself. However this recipe will help you recreate that hearty, mouthwatering flavor at home too. Delicious served hot, this versatile omelette will taste great cold too, served with tomato and basil.

Frutalia pan ov w Frutalia Omelette from Andros Island

Frutalia omelette from Andros island

Ingredients

3 potatoes

4 medium artisan sausages, thickly sliced

2 tbsp olive oil

8 eggs

100 gr. grated volaki, or hard, salty, piquant cheese

2 tbsps of fresh mint , finely chopped

Salt & pepper

A few slices of graviera cheese for serving hot or tomato for serving cold

Place the potatoes whole in a pot of cold water and bring to the boil. Season, cover and simmer for 10 minutes or until easily pierced through with a knife. Drain and allow to cool.

Gently fry the sausage in a cast iron or oven safe frying pan and set aside. Slice the potatoes and gently fry them in the same frying pan turning once. Beat the eggs, lightly season and add the grated cheese and mint. Preheat the grill to 200 C

Drain any excess oil out of the pan, add the sausages to the potatoes and pour over the egg mixture. Cook the omelette over a medium heat until set. Then place in the oven, under the hot grill for approx. 5 minutes. Alternatively, you can turn the omelette over in the frying pan with the help of a plate. Place the plate over the pan, turn out the omelette onto the plate over the sink, then slide it back into the pan to cook the other side.

Enjoy it with a glass of barrel-aged Assyrtiko white wine.

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