Frittata Giambotta (Frittata with Sausage, Eggs, and Peppers)
Author: Pizza Today
Recipe type: appetizers
- 4 unpeeled small red skin potatoes about ½ pounds
- 3 tablespoon olive oil
- ¼ pound link Italian sausage, casing removed and meat crumbled
- ½ cup chopped red or green bell peppers or a combination
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon whole fennel seeds
- 1 cup liquid eggs (or 4 lightly beaten jumbo eggs)
- In a saucepan of boiling water, boil the potatoes until they are tender but not soft.
- When cool enough to handle, peel the potatoes and dice them. You will need about 1 cup.
- Preheat the boiler. In a 10-inch non-stick omelet pan or skillet, warm the oil over medium heat for 1 minute.
- Add the sausage and cook and stir for 2 minutes.
- Add the bell pepper.
- Cover the pan and sweat the peppers for 4 minutes.
- Add the potatoes.
- Stir and cook until the potatoes just start to take on color.
- Drain off excess liquid from the pan.
- Stir in the black pepper and fennel into the liquid eggs and add the eggs to pan.
- Push the potatoes around to allow the eggs to even out.
- As the frittata cooks, run a knife between the edge of the frittata and the pan, tilting the pan to let the eggs trickle to the edge.
- When the bottom of the frittata is set, move the pan to the preheated boiler or cheese melter and cook until the stop is set, about 1-2 minutes.
- Remove the pan from the boiler and run a knife between the pan and the omelet to loosen it.
- Place a service plate over the omelet pan and invert the pan to release the frittata onto the plate.