The signature dish of Andros is Fourtalia (foor-TAH-leeah) a rustic frittata
made with country style pork sausages and potatoes.
Andros lies on the northernmost tip of the Cyclades, a circular group of Greek islands in the Aegean Sea. This is a place still relatively unspoiled by tourism, with gorgeous vistas and uncharacteristically lush greenery.
Andros is known for its homemade pork sausages which are stored in pork fat or lard. I’ve modified the recipe a bit to lose the lard, instead using rendered thick-cut bacon as a substitute.
Serve this dish with a village salad for a quick and satisfying meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 3-4 slices thick-cut bacon, (about 4 oz.) diced
- 3/4 lb. country style pork sausages
- 2 lbs. potatoes, peeled and thinly sliced
- 1/4 cup olive oil
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried mint
- 4-5 eggs
- 1/4 cup milk
- Salt and pepper to taste
Beat the eggs with the milk and add marjoram, mint, salt and pepper.
Sausages can be returned to the pan whole or in slices, it’s up to you. (You may want to set aside a few sausages for garnish later.)
Add the egg mixture to the pan and cook over medium low heat until set, about 10 minutes. You may want to tilt the pan a little so the center egg runs toward the sides. Run your spatula around the edge of the pan to keep the fourtalia from sticking to the sides. When the eggs are set, you will still see wet, but not runny egg in the center.
Using a heat-proof dinner plate, cover the pan and flip the contents on to the plate. (I move to the sink for this part).
Slide the fourtalia back in to the pan to finish cooking the other side. You can also finish the cooking by placing the entire pan into a 350 degree oven for about 10 minutes or so.
Garnish with some fresh mint, the reserved sausages, slice, and enjoy!