I know traditional Greek omelets are hugely popular and I’ll make one diner-style in the future. Today I’m making an amazing full pan omelet that you'll find served all over Greece, and I used to serve at our Greek restaurant for brunch. I like this omelet because it is so hardy without being too heavy. It’s very filling and tastes incredible. If you can’t find the Greek sausages you can use whatever you have that is similar..
This omelet is made in a large pan and served sliced like a pie. I love to serve it in the middle of the table on a platter and let everyone take as many slices as they need. I typically serve this with a light green salad and some fruit on the side because it is so filling.
The longest part of making this omelet is cooking the meat and potatoes. You want to take your time doing this because it is important that the fat renders in the pan so you can use it to pan fry the potatoes. This will take time to do but is worth it because you want everything cooked thoroughly before you add the eggs.
Once you add the eggs, I don’t recommend you leave the stovetop for very long. It is important to keep an eye on how they cook and work very carefully when you flip the omelet onto the plate to cook the other side. Then, watch the edges to tell you when the omelet is truly, fully cooked. You’ll see the eggs set and you’ll be able to pull them off the side of the pan with a spatula easily. The edges might turn light brown, but they definitely should not burn.
At this point carefully slide the omelet onto the plate to serve it. Yes, sometimes it fractures a little, but you can just push it back together on the plate if this happens. Then, slice, serve and enjoy!
Froutalia | Greek Omelet
This is a classic omelet in Greece. It is often served for lunch or dinner. In America I often serve this for brunch, and it is great to serve a crowd. It is the size of a pie and I like to slice it up into triangles and serve it with crumbled feta on top.
Makes 6-8 servings
2 pieces of Loukaniko (citrus infused pork sausage)
5 slices bacon
2 Idaho potatoes, peeled and sliced in ¼-inch thick rounds
1 bunch scallions, finely chopped
¼ cup chopped mint
8 eggs
½ cup of milk
1 tsp salt
¼ tsp pepper
Crumbled feta for serving
Place the loukaniko in a baking dish in the oven at 350 degrees F for about 20-25 minutes.
Chop and cook bacon in large skillet, once it is cooked remove it to a big bowl.
Remove the cooked loukaniko from the oven and cut it into rounds. Add the rounds to the skillet and brown them in the bacon fat for about 5 minutes, then add them to the bowl with the bacon.
Add the potato rounds to the pan with the meat, pan and fry the potatoes until cooked and golden brown, about 12-15 minutes, then add them to the bowl with the meat.
Add the scallions and meat to the skillet and saute them for 3 minutes, or until softened, then add them to the bowl with the meat and potatoes.
Whisk the eggs in a large bowl with milk, salt and pepper. Pour them into the bowl with all the ingredients. over the mixture of cooked meat and vegetable and pour back into skillet.
Cook the omelet for about 10 minutes, the sides will be cooked and firmed up.
Then, place a plate on top of the skillet and flip the omelet out and place it back in the skillet on the other side – so the cooked side is facing up. Cook for 5 more minutes, or until the sides of the omelet are light brown.
Loosen the sides of the omelet with a spatula, then slide the omelet out of the pan onto a large platter. Top it with crumbled feta, cut into triangles and serve!
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