This frittata  takes a while to make and needs constant attention to make sure nothing burns, but the end result is worth the effort.


  • 1 medium red onion, sliced thinly
  • 2 or 3 new potatoes, washed and sliced thinly (don’t worry about peeling them)
  • 4 or 5 eggs
  • good quality pork sausages
  • baby spinach leaves
  • rosemary
  • salt and pepper
  • mixed herbs
  • olive oil
  • cheese, grated (only a small amount to sprinkle on top)


Using a fry pan with a heat proof handle, fry the sausages in olive oil until browned and cooked through. Meanwhile, lightly beat the eggs and season with salt, pepper and mixed herbs. Remove from pan and leave to cool. Wipe out the excess oil and add fresh olive oil. Stir fry the potato and onion for 15 minutes until browned and softened. Throw in a few handfuls of baby spinach leaves until wilted (this shouldn’t take long). Slice the cooled sausages into small pieces and return to the pan. Make sure the ingredients are spread evenly over the base of the pan, then lowering to a medium heat, pour¬† the eggs into the pan. Sprinkle the rosemary and cheese on top and season with more salt and pepper. After around 5 minutes the edges should start to harden. Gently run an egg flip around the edges to check the base is cooked through. Once the base is cooked, the top will still be a little uncooked and runny. Place the fry pan under the grill for up to 5 more minutes, until the top has puffed up and starts to brown. Serve on it’s own or with a side salad.

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