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Sausage and Potato Frittata Recipe - Frittata con Salsiccia e Patate


There's no getting around it, sausages and eggs (and potatoes) go very well together. But they are not breakfast food in Italy. Rather, this sausage and potato frittata is the sort of thing one might serve as an antipasto in a buffet, with other kinds of frittata and other foods, or at a light lunch. It will also be a tasty picnic food.

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


Heat a skillet with a couple of tablespoons of olive oil, and add to it the chopped onion with a few rosemary needles. Sauté over a gentle flame until the onion has wilted and softened, stirring often, and then stir in the grated potatoes and the sausage mix, being careful to break the sausage mix up into bits.

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.

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