Sausage frittata with mustard
Serves 4 | prep 10 mins | total time
- 6 good-quality pork sausages
- 500g new potatoes
- 1 tbsp olive oil
- 2 medium red onions, each sliced into 8 wedges
- 125g mature cheddar cheese, grated
- 6 large eggs, beaten
- 1-2 tbsp wholegrain mustard
Grill and slice the sausages and cook the potatoes the day before and leave in the fridge ready to assemble the frittata. Alternately this is a great recipe for using up leftover sausages and potatoes, and it’s good with cooked sliced red peppers and courgettes added, too.
- Preheat the grill to high and cook the sausages for 8 minutes on either side until golden. Slice into thick rounds.
- Meanwhile chop the new potatoes into roughly 1.5cm chunks. Bring a medium pan of water to the boil; cook the potatoes for 12-15 minutes or until tender.
- While the sausages and potatoes are cooking, heat the olive oil in a heavy-based ovenproof frying pan (about 22cm base diameter) and cook the red onions for 5-6 minutes until starting to soften. Drain the potatoes, add to the onions and toss; cook for a further 2-3 minutes. Season with black pepper. Tip in the sausage slices and toss everything together well.
- Mix the cheese and eggs in a large jug and add mustard according to taste; season.
- Pour the egg mixture over the top of the sausage and potato filling and, using a wooden spoon, swirl the mixture around until it evenly covers the filling. Cook for 3-4 minutes; put the pan under the grill and cook for a further 3-4 minutes until set. Leave to stand for a few minutes; serve with a mixed salad.