Sausage & Potato Frittata

Name: Sausage & Potato Frittata
Yield: Serves 6–8
Ingredients: 5 tablespoons olive oil; 2 small potatoes, scrubbed; 80 g(2¾ oz) button mushrooms, finely sliced; 4 tablespoons chopped parsley; 6 eggs, lightly beaten; 375 g(13 oz) italian sausage, skinned and crumbled; 1 red onion, chopped; 1 carrot, peeled and chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

This is from Richard and Sue, my two American friends, and I like this for a Sunday breakfast or supper with wholemeal bread. If you think your children won’t enjoy the vegetables here, you could make it with just the sausage, potatoes and parsley — or anything else you know will be appreciated.

Ingredients

2 small potatoes, scrubbed
5 tablespoons olive oil
375 g(

Side dish
Breakfast

Method

Boil the potatoes in their skins in lightly salted water until they are tender but not breaking up. Drain, cool and then cut into chunks, keeping the skins on. Put to one side for now.

Heat 2 tablespoons of the oil in a 26