The frittata, Italy’s omelette, is a fabulous dish to use up leftovers and to create them. Last week I had italian sausage in the freezer, potatoes on the counter and a busy week ahead. This made a lovely dinner with a green salad and a glass of wine but also made a nice sandwich between two pieces of bread with some arugula for lunch, and an easy breakfast with some fruit and toast. (You can probably tell I ate this as leftovers since the picture above still contains plastic wrap.)
I am by no means an expert on cooking frittatas, traditionally they are not supposed to brown on top but I like them that way. There seem to be a awful lot of ways to cook them, baked, broiled, covered on stove top, and combinations. How do you cook your fritattas?
Potato, Italian Sausage, and Onion Frittata(serves 6)
After parboiling your potatoes, brown sausage in the olive oil over medium heat, breaking it up with a spoon. When sausage is browned and cooked, remove to a plate and add onions, reduce heat to medium low, cook onions until soft, remove and allow to cool.
Meanwhile whisk together eggs with salt and pepper. Add parsley and cheese. Preheat the broiler and heat a small non-stick, oven safe, skillet over medium heat. Add potatoes, sausage and onions into egg mixture. Add oil to pan and heat. Add egg mixture and cover. Allow the bottom and sides to set. This will take a few minutes watch it closely. When the bottom and edges are set carefully put under the broiler until just set, keep watching it.
Traditionally frittatas are not supposed to brown, but I won’t tell. I like mine brown and poofy on top, but a little runny in the middle.