Italian Potatoe Frittata 5fix Food

SAUSAGE & POTATO ITALIAN FRITTATA

Steps:

• In a medium saucepan, bring 3 cups of water to a boil.
• Add the peeled and cut potatoes to pan and cook for 5 minutes.
• Drain and set aside.
• In the meantime, cook the sausage pieces over medium heat in a medium size pan(has to be heat resistant, including handle) for 8 minutes.
• Remove from pan and set aside. Do not drain pan!
• Add shallot to pan and cook for 3 minutes, stirring occassionally with wooden spoon, scraping sides and bottom of pan.
• Add potatos and sausage back to pan and heat for 2 minutes.
• In the meantime, while the sausage and potatoes are heating, whisk eggs, salt, pepper, parsley and milk in a medium bowl for 30 seconds.
• Add mixture to pan after sausage and potato mixture are finished heating.
• Cook for 3 minutes, scraping only sides of pan.
• Let cook for an additional 6 minutes on low flame without disrupting the mixture.
• Put oven on and set to Broil.
• Add cheese to top of mixture and place in oven on top rack and broil for 2 minutes.
• Remove from oven with oven mitts and let stand for 5 minutes to cool.
• Serve while hot.

PAPA'S ITALIAN POTATO FRITTATA

Steps:

• In a 12-inch non-stick skillet, heat half of the olive oil on medium-high heat. Add the whole bag of Simply Potatoes with Onion and the chopped red pepper. Turn every minute or so as the vegetables brown. Use more olive oil if necessary.
• When the potatoes are lightly browned and soft, add the green onions, sun-dried tomatoes, fresh basil, fresh parsley and salt and pepper to your taste. Give all the ingredients a few turns in the pan until all the ingredients are mixed inches.
• Slowly add the beaten eggs to the skillet contents. Use a fork to push the vegetables around so the egg incorporates evenly. Cook on medium low heat until the edges and middle of the frittata are cooked enough to hold together. Steam will escape from the middle when ready to turn.
• Take the skillet off the burner to the side and place a 12 inch dinner plate over the frittata. Invert onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom will be the top so make sure it is browned just right.
• Push the skillet back onto the burner and add the remainder of the olive oil or more if you like. Slide the potato frittata back into the skillet, browned side up, and lightly brown the bottom. Shake the skillet a few times to get a nice edge on the frittata. Invert the finished frittata onto a clean dinner plate. Top with the grated Parmigiano cheese and more salt and pepper to your taste.
• Serve this potato cake at room temperature or cold from the refrigerator. This frittata makes a delicious sandwich topped with genoa salami and a fresh slice of tomato.