At first glance, the fourtalia of Andros could be characterized as just a common omelette, rich in grease and probably something to be avoided. However, this is not so. The fourtalia is so much more and it's particularity, as well as it's taste and the merit of the ingredients, depends entirely in local produce. the important thing is that all the pork which is used in the preparation should be home produced from an animal reared locally. This is a consistency which every housewife and every island taverna that makes the fourtalia abides by in order to achieve a special, almost personal, flavour. The richness of the ingredients of fourtalia is traditionally based ?nits consumption in the winter, in a community that retains it's base in farming.
If, despite all the above, you wish to try making the fourtalia omelette when not in Andros, replace the Andros sausage for pepperoni and the hard white cheese for parmesan and follow this recipe.

6 eggs
2 soupspoons glina (pork fat) 1/2 kilo potatoes cut in slices
1 onion cut in slices
300 grm louza (salted port fat)
200 grm smoked port
4 (approx. 400 grm) Andros sausages, thickly sliced
Grated cheese (white, hard cheese) Mint, salt and pepper
In a bowl misbihave the eggs together with the salt and pepper.
In a large frying pan, melt the port fat. As soon as it's hot, add the potatoes and fry until tender. Then add the onions, the salted port fat, the smoked port and the sausages. Fry for 2-3 minutes. Add the touch n eggs and the mint and cook as a normal omelette. Sprinkle with the grated cheese and serve.