Greek Omelette Recipe | Froutalia From "A Seat At My Table" Cookbook

By Kon & Sia Karapanagiotidis

Traditionally made with potatoes and sausages, froutalia is a moreish omelette that originates from the Cyclades islands. This is my vegetarian version. I love the golden brown of the fried potatoes, and with the eggs and feta, it’s almost like a Greek fries omelette! You can also substitute the potatoes for a range of different vegetables such as sliced zucchini (courgette), eggplant (aubergine), pumpkin (winter squash) or artichokes. 



  • 2 potatoes, peeled and thinly sliced about 3 mm (1/8 in) thick
  • 1 tablespoon dried Greek oregano
  • salt and pepper, to taste
  • canola oil, for frying - we love using extra virgin olive oil too
  • 3 eggs, beaten
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped flat‑leaf (Italian) parsley
  • 1 teaspoon chopped mint
  • 50 g (1¾ oz) Greek Kalamata olives, pitted and sliced
  • 50 g (1¾ oz) Greek feta, crumbled


Toss potato slices with Greek oregano and season with salt and pepper to taste.

Heat 2–3 tablespoons of oil in a frying pan until hot. Add potato and fry on both sides until golden (keep a close eye on them to make sure they don’t burn). Once cooked, transfer to a plate lined with a paper towel to drain excess oil.

Let your pan cool down for a few minutes and wipe clean with a paper towel. Add fresh canola oil.

Combine eggs, herbs, olives and feta in a large bowl.

Return the pan over a medium heat and cover the base with slices of cooked potato. Pour over the egg mixture, using a fork to prick little holes into the potatoes, and cook for 2 minutes.

Place a plate that covers the whole pan on top of the pan to cover it and quickly and carefully flip the pan over so the omelette is on the plate. Slide it back into the pan to cook for a further 2 minutes so both sides are evenly cooked.

Kali Orexi!

If you enjoyed this quick, easy and so delicious dish, why not try a few of our favourite recipes below:

Extra virgin olive oil roasted cherry tomatoes with whipped feta

Prawn saganaki in tomato sauce recipe

Omelette with shaved truffles recipe 

This is an edited extract from A Seat at my Table: Philoxenia by Kon Karapanagiotidis published by Hardie Grant Books. Photography: Copyright photography © Sarah Pannell 2023,except page 274 © Dan Walls 2023

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