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Fun With Food: Potato Frittata with Gruyere and Andouille

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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



  1. Set your oven to broil and move the rack close to the top of the oven (about 5 inches away from the heating element).
  2. 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.
  3. While sautéing the frittata filling, break 8 large eggs into a bowl. Whisk together and add the Gruyere cheese. Season with salt and pepper.
  4. Add the mixture to the pan and stir to evenly distribute the egg and cheese. Cook undisturbed for 2 minutes until the bottom sets.
  5. 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

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