I almost never eat meat or dairy. My family calls me a “Chegan” (cheating vegan), because while I rarely eat meat or dairy, sometimes I do so there it is. My family on the other hand loves to eat everything and their love language is food, so no matter what state my eating habits, in my kitchen, I’m cooking everything, all the time.
This frittata recipe is my own take on an old sausage and potato frittata recipe I found when Darcy and I first started dating. The original used sliced chorizo sausage and was very spicy. I changed the proteins, seasonings and added the parsley and cheese to suit my family’s taste. If you don’t have duck eggs, you can substitute chicken eggs. Enjoy!
10 ounces onions
5 tablespoons olive oil
salt and pepper
1. Thinly slice the potatoes. Halve and thinly slice the onions.
2. Heat 1 tablespoon oil in a non stick frying pan, at least 8 inches in diameter (I use a 10 inch circular pan). Fry the sausage until cooked through and drain on paper towels.
3. Add 2 additional tablespoons of oil and fry the potatoes and onions for 2-3 minutes, turning frequently (pan will be very full). Cover tightly and cook over gentle heat for about 30 minutes, turning occasionally, until softened and slightly golden.
4. Mix the beaten eggs in a bowl with the parsley, cheese, sausage and plenty of seasoning. Gently stir in the potatoes and onions until coated, being careful not to break up the potatoes too much.
5. Wipe out the pan with paper towels and heat the remaining 2 tablespoons of oil. Add the mixture and cook over low heat, until the eggs begin to set. Use a spatula to prevent the frittata from sticking to the sides.
6. Preheat the broiler to hot. When the base has set (about 5 minutes), cover the pan handle with foil and place under the broiler until set and golden.
7. Cut into wedges to serve.