This recipe is a hero amongst dinners. It is also delicious cold the next day. I pre cooked the potatoes the day before when I was using the oven so saved time and effort. It can be changed to be spicy, easy for children to eat in lunchboxes, or creative enough to serve at a party. I really love it and it’s proven to be a real people pleaser; Enjoy!
Serves 4 hungry/ 6 as a snack or starter
- 4 cooked potatoes (I like the skin on)
- 4 sausages
- 1 tsp garlic or 2 cloves
- 1 white onion
- 1 red pepper
- small cup of frozen sweetcorn
- 2 tsp paprika
- 50g feta cheese, more or less if you prefer
- fresh basil leaves
- salt and pepper
- lots of oil
- 6 eggs, whisked
- a heavy bottomed large frying pan that is able to go under the grill
- a grill
- bowl to whisk eggs
Method
Pre cook the potatoes and allow them to go cold. I tend to cook them like jacket potatoes in the oven the day before with skins on, oil and well seasoned, then put to one side for this recipe.
Put quite an lot of oil in a heavy based frying pan, enough to give a good coating and also make sure the frittata doesn’t stick. The amount will change depending on the size of your pan but you can always add a little more near the end of cooking if its starting to look like it might stick.
Fry the onions and garlic on a low heat until soft and brown, then turn up the heat to high and add the sausage, potatoes, peppers, paprika and frozen sweetcorn. You are looking for everything to be completely cooked before you add the eggs. I like to cook until the potatoes get another layer of golden crispness! Make sure the ingredients are moving well enough and if not, add a little more oil. Season to taste.
Add the whisked eggs and swirl around the pan making sure that the ingredients are evenly distributed. Don’t stir, just let them cook. until you can see it is cooking at the edges.
Add 3/4 of your feta and pop under the grill. Watch until you see the top setting and the feta turning a lovely golden colour. This usually takes my grill about 5 minutes on medium.
Take out of the oven and add some freshly torn basil and the rest of the feta.
I like to let mine sit for about 10 minutes before serving just to make certain it will be set and easy to serve.
To Make it Extra
The great thing about this dish is that it’s really versitile. You can use any kind of sausage, chorizo or ham, or swap it completely for asparagus and mushroom. Cheese can also be changed for mozzarella to make it really gooey.
