Cheesy potato and sausage breakfast frittata
For this baked omelette, spicy Spanish chorizo is combined with potatoes, onion and egg. The mixture is baked, removed from the oven, sprinkled with shredded mozzarella then baked again just until the cheese melts.
Ingredients
- ¼ cup cooking oil
- 300 grams potatoes rinsed, scrubbed and cut into wedges
- 250 grams Spanish chorizo (or other spicy sausage like Andouille) sliced into rings
- 1 onion peeled and chopped
- 6 eggs
- salt
- pepper
- ½ cup shredded mozzarella
Instructions
- Preheat the oven (top and bottom heat) to 375F.
- Lightly brush two 6"x8" baking dishes with cooking oil.
- Pour the remaining oil in a frying pan and heat.
- Fry the potato wedges until cooked through and the edges are browned and crisp.
- Divide the fried potato wedges between the two baking dishes.
- Reheat the remaining oil, spread the sausage slices and cook over medium heat until a little fat has been rendered.
- Add the chopped onion, and continue cooking, stirring occasionally, until the onion pieces turn translucent.
- Add the sausage-onion mixture to the potatoes in the baking pans.
- Beat the eggs with a few pinches of salt and pepper, then pour evenly over the potatoes and sausages.
- Bake at 375F for about 20 minutes, or until the eggs are cooked through.
- Take the baking pands out the oven and sprinkle mozzarella on top of the frittatas.
- Bake for another five minutes to melt the cheese.
- Cut into squares or rectangles to serve.