The island of Andros is relatively close to Athens and this makes it very popular as a summer resort for Greeks from the capital. It also has a rich gastronomy where the Lampriatis, Kalsounia and also Amygdaloto stand out, which by its name seems more like a disease although in reality it is a dessert made with almonds (almond in Greek is αμύγδαλο, that is, "tonsil", this is where the name of the glands in our throat comes from because to the ancients they seemed to have the shape of almonds).
The Fourtalia is a very easy omelette to make, also typical of Andros, made with sausages, potatoes and eggs. The original recipe calls for it to be made with the island's typical pork sausage cut into slices, mint and smoked lard instead of oil. We are going to soften the recipe to make it more healthy.
INGREDIENTS (4 people):
- 4 large potatoes (about 1 kg/ 2.2 pounds)
- 4 pork sausages
- 6 large eggs (L or XL)
- Chopped oregano, mint, or basil (to taste)
- Salt
- Ground black pepper
- Extra virgin olive oil
In plenty of olive oil - the potatoes must "float" - we fry the potatoes and the sausages cut into finger-thick slices. Season with salt and pepper.
When they are well fried, we remove the excess oil. We beat the eggs with the aromatic herb that we have chosen and pour them over the frying of potatoes and sausages.
In Greek omelets, it is not turned over to cook since there are large spaces between the ingredients for the egg to drain and set. When this happens the omelette will be ready.
If you accompany this omelette with a salad, it can constitute a unique dish for a dinner or simple meal.