Fillin’

• 6 sausages (any flavour)
• 1 onion, peeled and diced i.e. chunky
• 5-6 medium size potatoes, cooked and sliced (firm, not mushy). Kumara could be used instead.
• 6 eggs
• 1/2 cup of milk
• 1/2 cup grated cheese (Tasty/Edam/Colby)
• 8-10 cherry tomatoes
• A handful of fresh basil leaves

Makin’

• Preheat the oven to 160 degrees celcius.
• Break/cut each sausage into 6-7 chunks.
• Heat a dish of oil in a  medium-sized saucepan and fry the sausages and onions over a medium heat until the onion is softened and the sausage pieces are crisp and brown.
• Layer the sausage, onion and potato in the prepared dish.
• Whisk the eggs and milk together and pour over the sausages and vegetables.
• Sprinkle over the cheese, cheery tomatoes and basil leaves.
• Season if desired.
• Bake in the oven for 30-35 minutes until the eggs is set and the top is golden brown.

Lessons Learned

• I used quite a deep dish for this and it took a lot longer to cook. As you see it in the picture it seems quite solid but the egg was still runny in the middle. If you use a dish like this I would ramp the temperature up to 180-200 degrees and plan on it still taking longer than 30-35 minutes. The main indicator that it is done is when the top turns golden brown.
• Normally six sausages, 4 eggs and 5-6 spuds would be one dinner for the two of us – the addition of two eggs and changing to this recipe stretched this food to cover two dinners for two people when the frittata is served with a salad.

The original sausage and potato frittata recipe was in a New World specials flyer in the mail box just before Christmas.