by Heather Schmitt-Gonzalez / Monday, January 16, 2012
Italian Sausage & Potato Frittata
Everybody has a go-to meal, right? Something that you enjoy enough to turn to when you're too tired/lazy/busy to make anything else. Well, my go-to meal? Omelets. They're great because they can be different every time while staying basically the same. You can add any veggies, herbs, cheese, or meats that you have hanging around the kitchen. Throw some warm tortillas, toast, or crusty bread alongside and splash it with some Tabasco and you're good to go. Plus, they can be impressive. I mean, that's what I hear. Even though I've probably made thousands of omelets in my life between working the breakfast shift, manning an omelet station, and making a go-to meal...there are many people that consider them a luxury. If we have family crashed at our house, offering to make them an omelet in the morning always brings on the squeals. I love it.
Now given, I'm sharing a frittata today, not an omelet...there's really not that much of a difference. A frittata is basically an open-face omelet. I could just have easily made individual omelets stuffing the same ingredients inside. This is just a meal for four in all in one big shebang. Cut into wedges and plated up, it can still bring a smile to my face.
Our theme over at IHCC this week is White as Snow (white foods). While I had plenty of white ingredients packed into this beauty, it came out as a vibrant mélange of color.
Italian Sausage and Potato Frittata
by Heather Schmitt-González adapted from Apples for Jam
Prep Time: 20 minutes
Cook Time: 20-30 minutes
Keywords: breakfast entree eggs pork
Ingredients (serves 4)
- 2 small potatoes
- olive oil
- ~¾ lb. Italian Sausage, crumbled
- 1 onion, chopped
- 1 carrot, chopped
- ~1 c. button mushrooms, sliced
- heaping ¼ c. of chopped parsley
- 6 eggs, beaten
- freshly ground black pepper
Cook potatoes in their skins until tender by any method you choose (I like to use the microwave when I'm in a hurry). When cool enough to handle, slice or cut into chunks and set aside.
Heat a couple of glugs of olive oil in a 10" skillet over medium heat. Add Italian sausage and sauté until deeply golden and cooked through. Remove to a bowl, leaving as much of the tasty grease behind as possible.
Add onion and carrot to pan and saute until soft and onions are golden, ~10 minutes.
Add another good glug of olive oil to pan along with the mushrooms. Sauté until the mushrooms have given off their water and turned golden. Season with salt and pepper and then add to the bowl with the sausage, leaving behind as much grease as possible.
Add just a bit more oil to the pan (enough to equal a good coating) and add potatoes to pan. Saute until golden and crusty in places. Tip the bowl of goodies back into the pan along with most of the parsley and cook for a minute or two.
Reduce heat to medium-low and pour in the eggs. Stir and lift, using a wooden spoon or heat proof rubber scraper, so that the uncooked eggs can leak to the bottom (like making an omelet). Once bottom is softly set, transfer pan to broiler until frittata is just set enough so that it can be cut into wedges.
Serve warm garnished with remaining parsley, some fresh tomatoes, and some good bread.
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Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.