Sausage & Potato Frittata
Ingredients
- 2 Italian sausages, about 6 inches long (mild, spicy or a combination to suit your taste)
- 1 to 2 tbsp olive oil
- 1/2 small onion, diced
- 1 medium firm potato such as Yukon Gold, pre-cooked until tender and cut into 1/2 inch cubes
- leaves of a half dozen sprigs of thyme
- 3 slices provolone cheese, cut into 1/2-inch squares
- 8 eggs, beaten
- 1/2 tsp salt or to taste
- 1/2 tsp freshly ground pepper or to taste
How To Make This Recipe
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Pre-heat the oven to 350 ℉.
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Squeeze the sausage from the casings into a 9- or 10-inch oven-proof skillet, and cook over medium high heat, breaking up with a spatula. Depending on how much fat the sausage releases, you may need to either drain it off or add some olive oil. Add the diced onion and continue cooking until the sausage is cooked through and the onion is translucent.
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Turn heat to medium and add the cubed potatoes and thyme leaves. Season with some of the salt and pepper and stir well. If things are sticking you can add a bit more olive oil. Scatter the pieces of provolone on top of the mixture.
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Season the beaten eggs with the remaining salt and pepper, and pour over the good things in the skillet. Cook for a few minutes, pulling away the edges as they start setting to allow the raw egg to run underneath. Place the skillet in the oven for 15 minutes, or until the egg is set on top and cooked through, but not dry.
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Run a spatula around the side of the pan, and loosen the bottom of the frittata if necessary and then slide it onto a serving plate. Cut it into portions before placing on the brunch table for your guests to serve themselves.
Recipe Notes
Make Ahead Notes: If you want to get a leg up on your brunch preparations, you can cook the sausage and onion mixture the night before, as well as the potato, and refrigerate in covered containers once cooled. I wouldn't cut the potato into cubes until the morning. Just oil the skillet before you begin assembling the dish.