Potato and Sausage Frittata, the Rustic Recipe

To prepare this delicious rustic frittata, start with cooking the potatoes: peel and cut the potatoes into round slices, then blanch them in unsalted water for 5 minutes.
Once ready, drain them and transfer them to a bowl: then let them cool for a few minutes at room temperature.

In the meantime, take care of the sausage: crumble it with your hands and sauté it in a pan without condiments, but only with a little rosemary until it turns pink.

In another bowl, pour the grated Parmigiano Reggiano, a pinch of salt and pepper and mix. Add the eggs and blend everything well.

At this point you can also add the sausage and potatoes now lukewarm, mixing them with the other ingredients until you have obtained a homogeneous mixture.

Now you can choose to cook the frittata in a pan or in the oven.

In the first case, heat a non-stick pan very well on the fire, grease it with a drizzle of extra virgin olive oil and pour the egg mixture, then cover with a lid and cook over low heat for 10-15 minutes taking care to turn the frittata halfway through cooking.

For a lighter result, cook the frittata in the oven: grease with a little extra virgin olive oil a baking dish suitable to contain your frittata, then put it in the already hot oven at 180°C for 30 minutes.

After this time, raise the temperature to 220°C in grill mode and continue cooking for 10 minutes until the surface is perfectly golden.