This delicious frittata sautés potatoes, bell peppers, tomatoes and calabrese sausage in a cast iron pan before adding beaten eggs. After the pan is dotted with buffalo mozzarella shreds, the cooking finishes in the oven. An incredible dish for any time of day!
Ingredients:
- 1 pound (454 g) boiling potatoes, peeled and quartered
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- ½ pound (227 g) cherry tomatoes, halved
- 6 garlic cloves minced
- 4 ounces (113 g) cured calabrese sausage, chopped
- ½ teaspoon (2.5 ml) ground caraway
- ½ teaspoon (2.5 ml) ground coriander
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 tablespoons (45 ml) water
- Salt
- 6 large eggs, beaten
- 1 small ball buffalo mozzarella, torn
Method:
- Preheat the oven to 400 F (205 C).
- In a large bowl, mix the potatoes, bell peppers, tomatoes, garlic, calabrese, caraway, and coriander.
- In a non-stick skillet, heat the olive oil over low heat. Add the vegetable mixture and the water. Cook, uncovered, until the potatoes are soft, about 30 minutes, tossing and stirring occasionally.
- Season with salt, add the beaten eggs and shake the skillet to evenly distribute them. Dot the torn mozzarella around the pan.
- Transfer the pan to the oven and cook until the eggs are set, roughly 15 minutes.
- Cut into wedges in the skillet and serve immediately.