Potato & sausage fritatta

By Faeza
20 October 2016



¯ 2 small potatoes, scrubbed and cut into


¯ 6 large eggs

¯ 125ml (½ cup) cream

¯ salt and freshly ground black pepper

¯ 150g Russian sausages, thickly sliced

¯ 1 large onion, peeled and very finely


¯ 2 sprigs fresh rosemary, finely chopped

¯ 65ml (¼ cup) sundried tomatoes in oil


Preheat oven to 190°C or set the grill on grill hot.

Cook potatoes in a saucepan of boiling salted water until cooked, drain and leave to

steam dry.

Beat together eggs and cream in a large mixing bowl, season with salt and pepper, set


Heat a 20cm non-stick, oven-proof frying pan.

Add sausages, onions and potato chunks.

Cook until the sausage begins to sizzle, releasing all its oils.

Add sundried tomatoes.

Cook until lightly golden and crisp, add rosemary, pour the eggs mixture, spread out evenly.

Place the whole pan in preheated oven or under the grill until the frittata is golden brown on top and just cooked through in the middle.

For a stronger richer flavour use chorizo sausage.