Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 6 eggs
- 2 medium-sized potatoes, peeled and grated
- 3/4 pound sausage mix -- what, if put into casings, becomes sausage -- you'll want a mild Italian mix
- A small onion, peeled and chopped
- A short sprig of rosemary
- Olive oil
- Salt and pepper to taste
Continue cooking the potato and sausage mixture over a brisk flame for about 10 minutes, stirring constantly.
In the meantime, preheat your oven to 360 F (180 C), and line an 8 by 11-inch (20 by 27 cm) baking tin with oven parchment.
Beat the eggs with a pinch of salt, pepper to taste, and pour them into the pan. Distribute the sausage and potato mixture evenly into the egg and bake the frittata for 20 minutes.
Remove the frittata from the pan, cut it into squares, and serve, garnishing the squares with the remaining needles from the rosemary sprig. The wine? A rosé might be nice here, and I am tempted by a young Rossese di Dolceacua or a Castel del Monte.
Yield: 4-6 servings sausage and potato frittata
Note: In addition to sausage mix, you could use the mix that goes into salami, or a combination of sausage and salami mix. You could also use flavored Italian sausages, for example sausage flavored with wild fennel fronds or hot pepper.