35 mins active prep time, 4 servings
Ingredients (included in delivery)
- 400g potatoes, peeled
- 500g pork sausages
- 5 spring onions, sliced
- Punnet cherry tomatoes, halved
- 1 cup parsley, roughly chopped
- 1 cup grated tasty cheese
- 300ml thickened cream
- 6 eggs, lightly whisked
- Salad leaves to serve
Ingredients (pantry items)
- 2 tbsp olive oil
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high-quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Place the potatoes in a large pot of salted water and bring to a boil. Reduce the heat to a simmer and cook for 8-10 minutes or until just tender. Roughly chop and set aside.
2.Cook the sausages
In a large shallow non-stick frying pan, heat the oil on medium. Cook the sausages for 3-4 minutes or until nicely browned. Transfer to a plate, slice into pieces, approximately 1 cm in thickness.
3.Cook remaining frittata ingredients
In the same pan, sautee the spring onion on high heat for 1 ½ minutes. Add the sausages and half the parsley and stir until combined. Sprinkle the cheese over the top.
4.Combine eggs and cream and pour over sausage mixture
In a jug, whisk the eggs and cream together, season with salt and freshly ground black pepper. Pour over the sausage mix and cook on medium heat for 5 minutes or until the sides start to set. Transfer the pan to underneath the grill and cook for a further 4-5 minutes or until golden brown and cooked through.
Serve with remaining parsley sprinkled over the top and a side of salad.