Frittata: Italian Egg, Sausage and Potato Pie

Frittata Italian egg pie recipe - Gianni's North Beach cooking video
Frittata

Frittata is a versatile dish and you can make it in less than 20 minutes start to finish. Use whatever ingredients you want to make it your own. Here I use some of my favorites. Browned potatoes and onions are the base. Fresh mozzarella, roasted sausage, grated pecorino, and chopped parsley enhance the egg mixture.

Make yours vegetarian. Saute a couple of your favorite veggies to bring out their flavor.  Roasted asparagus or sauteed zucchini work well too. Let the sauteed vegetables cool before adding them to egg mixture. Prosciutto or ham are good substitutes for the roasted sausage. Fontina or another soft cheese can replace the mozzarella. Or just use grated pecorino, parmigiano or grana padano.

Serve frittata for brunch or dinner. A side fruit or green salad completes the plate. Frittata is a nice addition to an antipasti platter too. However you serve your frittata make sure you have enough left over so you can enjoy frittata panini (sandwiches) later on.

I use a well-seasoned 11-inch cast iron pan for my 10 egg frittata. Non-stick saute pans work well too. For my smaller 9-inch cast iron pan I use 6 or 8 eggs. If you are anxious about flipping the frittata to cook the second side use an oven-proof pan and put it in the oven to finish cooking.

The golden crust is nutty and the frittata is cooked through but still a moist on the inside. Enjoy a mouthful of flavor in every bite.

Buon appetito.

[amd-recipeseo-recipe:91]

14 Replies to “Frittata: Italian Egg, Sausage and Potato Pie”

  1. I made this as a dinner the other day for my bunco group of 12 women – one with sausage and one without (for my vegetarian friends). Oh my god, is it amazing!!!! The only part of the process I did differently was, rather than flip the frittata, I put it under the broiler to brown (I was afraid I’d make a mess if I flipped it and didn’t want to ruin the visual for my guests). You’re absolutely right about the seasoning – it’s plenty flavorful as written. Everyone asked for the recipe – it was that good.
    I’m particularly grateful for the video. I had never made a frittata before, so having the benefit of watching you cook it made a world of difference!
    Thank you!!!!!!

  2. I use my freeze a meal machine a lot. Can this be frozen in shrink wrap? I never freeze anything with poatoes, I make stews and soups without potatoes and and them later. Can I freeze the fritata with potatoes without compromising this wonde r full recipe. Everyone loves it. I do and some freshly sliced sautéed mushrooms…just cause I l of very mushrooms. Thanks for your help.

    1. I’ve never frozen frittata. There is usually none left over and if there is I just refrigerate it to heat up as a snack the next day. Let me know if freezing works for you.
      Buon appetito!
      –Gianni

  3. My wifes Gradmother used to make a pie (ina a crust) with potato,swiss chard, and sausage and maybe some egg. It sounded like she called it Pizza gagett. Would love to be able to recreate this for my family. Does it sound familiar?

    1. I’ve eaten a thin pie in Italy like the one you describe. If your pie had ricotta in it check out my pizza rustica video. You can use that crust recipe for your pie too. Here’s my stab at the recipe for the pie filling.
      Boil the potatoes in their jackets until they are knife tender. When cool peel the potatoes and cut them in one-inch cubes. Put them in a big bowl.
      Boil the chard in the same pot until tender. Roughly chop the chard. Put the chard in the bowl.
      Cook the Italian sausage in a pan (or roast them in the oven) until cooked through. Cut the links into 1-inch cubes. Put the sausage in the bowl.
      Beat an egg and add it to the bowl.
      Add some grated parmigiano or pecorino and salt and pepper to taste to the bowl and mix everything together well.
      Pour the mixture into your crust and bake until the crust lightly golden.

        1. You don’t need any other herbs or seasonings beyond what’s in the recipe. The sausage and pecorino will add plenty of flavor.

          For a 9-inch baking pan use:

          2 large russet potatoes or 5 Yukon Golds
          4 cups chard
          1 sausage link
          1/4 cup grated pecorino

  4. Actually, Marie and I each made one at the same time, sort of a “dueling frittatas” moment with both of us at the stove side-by-side. We made one big bowl of ingredients until we got to the cheese. Then we split the egg mixture and I made mine without cheese, of course, and it was delicious! Marie loved hers with cheese, so it was a win-win situation, the best kind! Thanks for the great recipe, Gianni!

  5. I made this for breakfast the last few weekends, it’s always very good, haven’t tried it with sausage & potatoes though that should be yummy.

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