victoriasrecipesandinspiration: Sausage Fritatta with Mustard

Made this recipe from the sainsburys magazine was delicious I also added courgette and mushrooms too. All credits go to sainsburys magazine link is also below. Hope you enjoy!

Get ahead

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.

You will need

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
a mixed salad, to serve

Step by step

1.Preheat the grill to high and cook the sausages for 8 minutes on either side until golden. Slice into thick rounds.
2.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.
3.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.
4.Mix the cheese and eggs in a large jug and add mustard according to taste; season.
5. 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