How to Make a Sausage & Potato Frittata

by Karin Siöö

I went to a local food fair and bought locally produced sausages, and then I made this dish.


  • 3 Thick sausages, like chorizo
  • 500 Grams Potatoes
  • 1 Yellow paprika (bell pepper)
  • 1 Red paprika (bell pepper)
  • 3 Eggs
  • 3 Tablespoons Milk
  • 1 Teaspoon Salt
  • 1 Pinch Black pepper
  • 100 Milliliters Cheese
  • Oil (for frying)
  • 1 Tablespoon Yellow onion
  • Basil
  • Rocket salad
  • Instructions

    Step 1

    First of all, to make this you need a frying pan that can also be used in the oven. No plastic handle or anything like that.

    Step 2

    I'm using two kinds of sausages; one called "breakfast sausage" (the bigger ones) and the other ones are like a bit like chorizos.

    Step 3

    Slice the sausages.

    Step 4

    Chop the bell peppers.

    Step 5

    In a bowl, mix eggs, milk, salt and black pepper.

    Step 6

    Like so.

    Step 7

    Fry the bell peppers.

    Step 8

    Add the onion.

    Step 9

    After 5 minutes or so let the veggies dry on a piece of kitchen paper.

    Step 10

    Either make dish with pre-cooked potatoes or cook them when raw. We pre-cooked ours because we like ut better, but it was an extra step and kind of unnecessary.

    Step 11

    Then fry the sausages.

    Step 12

    Mix the veggies with the sausage pieces.

    Step 13

    Add grated cheese, preferably one that has a lot of flavor.

    Step 14

    Then add the potatoes.

    Step 15

    See to that there are several layers and that all the ingredients are thoroughly mixed. Then add the egg/milk mix.

    Step 16

    Like so. Fry for a couple of minutes on the stove, then put the frying pan in the oven.

    Step 17

    Set the oven to 225 degrees & and cook for 5-10 minutes.

    Step 18


    Step 19

    Add some black pepper.

    Step 20

    And serve with rocket or a green salad. You can also add some basil.

    Step 21

    Since my photos really didn't turn out that great I include this photo (taken from the magazine where the recipe was published).