14 August 2009

Recipe: POTATO, FETA AND SAUSAGE FRITTATA

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A great way to use up leftover potatoes

Serves 4

7 large eggs
2 tsp (10ml) chopped thyme
1 Tbsp (15ml) chopped parsley
Salt and milled pepper
1 Tbsp (15ml) olive oil
1 Tbsp (15ml) butter
½ onion, finely chopped
2 large cooked potatoes, peeled and chopped into chunks
3 pork sausages, cooked and chopped into chunks
1 disc feta cheese, cubed

Preheat grill to medium.
Whisk eggs, herbs and seasoning together.
Heat oil and butter together in 20cm non-stick, ovenproof pan.
Sauté onion until caramelised.
Add potatoes and cook to heat through.
Add sausage and cook for another minute.
Increase heat and pour in the egg mixture.
Cook for another 3-4 minutes, or until mixture is nearly set.
Top frittata with scattered feta cheese and grill for about 4-5 minutes until egg mixture is set and top is golden.

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