This recipe is technically a breakfast/brunch recipe, but more than that – it’s an end of month Hail Mary. You’re 2 days from your next shopping trip and all you have left in the kitchen is potatoes, eggs, some cheese, and *insert leftover meat cut* from last night. If you’ve got some veggies that need to be used up, you can toss those in too. Sounds like a damn good frittata to me! Plus it’s fun to say. Frittata. Fri-ta-ta.
- 8 large eggs
- 1/2 medium onion chopped into small cubes
- 3 links of chicken andouille, halved lengthwise and thinly sliced crosswise
- 6 small potatoes peeled and cut into 1/8-inch slices
- 1 cup of shredded Gruyere cheese
- 3 tablespoons of olive oil
- 1/8 teaspoon smoked paprika (optional)
- salt & pepper to taste
- Set your oven to broil and move the rack close to the top of the oven (about 5 inches away from the heating element).
- Heat the olive oil over medium heat. Add the sausage and potato slices to the pan and cook until the potatoes are tender, about 7 minutes. Add the onion and the smoked paprika. Cook for another 2 minutes.
- While sautéing the frittata filling, break 8 large eggs into a bowl. Whisk together and add the Gruyere cheese. Season with salt and pepper.
- Add the mixture to the pan and stir to evenly distribute the egg and cheese. Cook undisturbed for 2 minutes until the bottom sets.
- Transfer the skillet to the oven and broil for 3-5 minutes. The top should be just set and slightly golden. Let rest for 5 minutes and serve.
Makes one 10-inch skillet frittata; serves 4-6