ITALIAN SAUSAGE AND POTATO FRITTATA

Serves: 8

3 tbsp (45 ml) extra-virgin olive oil, divided

2 mild Italian sausages (about 3.5 oz/100 g each), sliced in

1/4-inch (6-mm) pieces 3 cups (750 ml) sliced onions

2 1/2 cups (625 ml) sliced peeled yellow potatoes

1/4 inch (6 mm) thick

8 large eggs

1 tbsp (15 ml) chopped fresh parsley

1 tsp (5 ml) paprika

1/2 tsp (2.5 ml) salt

1/2 tsp (2.5 ml) freshly ground pepper

1 cup (250 ml) freshly grated Parmesan cheese

3/4 cup (180 ml) diced red bell pepper

1 tbsp (15 ml) chopped fresh parsley

1. Preheat oven to 425 F (220 C). Heat 1 tbsp (15 ml) oil in a 10-inch (25-cm) cast iron frying pan over medium heat. Add sausages and cook through.

2. Transfer sausages to a paper towel-lined plate; set aside. Drain off excess fat from frying pan.

3. Heat remaining oil in same frying pan over medium-high heat. Add onions and potatoes; carefully sauté for 3 minutes.

4. Reduce heat and cook, covered, stirring occasionally, until onions and potatoes are soft and golden brown, about 20 minutes.

5. Meanwhile, whisk together eggs, 1 tbsp (15 ml) parsley, paprika, salt and pepper in a bowl until blended. Stir in Parmesan cheese; set aside.

6. Return sausages to frying pan; stir to combine.

7. Pour egg mixture over sausage mixture. Sprinkle with red pepper. Remove from heat.

8. Bake until frittata is set and lightly browned, about 20 minutes. Top with parsley. Let stand for 20 minutes before serving.