Potato & Sausage Frittata
New blog recipe, reviewing Week 2 of Cook this book series and the weekly meal plan.
Hi Friends, How are you all? I'm trying to wait patiently for all the farmer's markets to start here in Minnesota. I'm eager to start cooking with all the fresh radishes, herbs, lettuce, asparagus, and carrots again. We're still in the in-between season when spring produce hasn't started rolling in yet, but we are so close.
So much more delicious food is planned for this week, that is, if I have enough energy to make it all. April has been a busy season for me, and it's been a struggle lately to have enough energy to cook dinner at the end of the day. I'm working through it, though. I'd love to know what you do to maintain balance and energy throughout the week. I'll take any tips. Since starting another new job, I'm still figuring out how to balance my schedule, so everything is shifting around a bit.
Share below: What are you looking forward to cooking this week? What kinds of produce are in season right now where you live?
Cook This Book: Week Two Review



Chicken Leek & Tarragon Pie
This was my favorite part of the week by far. I took a few liberties with the method and didn't follow the instructions for poaching the chicken and making broth. Instead, I used a store-bought rotisserie chicken and homemade chicken stock from the freezer. Still, it turned out delicious, creamy, and packed with flavor. One day in the winter, when I have the time, I'll make the entire thing from scratch, but for now, this is the best I can do.
Tarragon is such a delicious herb
I forgot how much I enjoy tarragon. I don't use it nearly enough in my cooking. It is so fragrant and pairs perfectly with leeks and roast chicken.
Cozy, Savory, Tangy Perfection
This recipe was incredibly warming, comforting, and savory—a great way to say goodbye to those cozy cold-season meals and move forward to spring. Mustard was a tasty, tangy addition to the filling; I added close to 2 heaping teaspoons to taste and lots of black pepper just because that's my preference.
Crunchy Bright Fennel Seeds
The fennel seeds were a brilliant addition to the buttery, flakey crust. It made the pastry become more a part of the dish as a whole. I loved the added burst of flavor, brightness, and crunchy bite.
Save this one for a cold day; you'll be unbelievably content.
So far in this series, this recipe stands out as the ultimate comforting dinner you just want to curl up on the couch and inhale. The only change I would make would be rolling out the puff pastry dough a little thinner, as it was getting a little too golden brown and dark before it was completely cooked through.
Scale it down
As with most recipes I had to scale it down to feed just me plus some leftovers. This recipe in total makes 2 pies starting with homemade broth and poaching a chicken. Instead I just used a store bought rotisseries chicken and homemade chicken stock from the freezer. I made one medium pie that would probably feed four people and just thad the leftovers for lunch and dinner the next few days. If you’re not feeing a crowd them take the time to write down the halved measurements, it helps greatly in not getting things messed up. If you skip the poached chicken like I did the instructions skip around a bit, so read carefully.


Sardine Puttanesca
I'm not the biggest fan of olives, but they were delicious in this pasta dish. The added tanginess from the olives and the capers nicely cut through all the sardines and anchovies.
Tinned Fish Heaven
I'm obsessed with the amount of canned fish in this recipe; it added so much meatiness and depth of flavor to the sauce. It pulled it together and gave the sauce texture and more substance as they melted into the tomatoes.
Easy Pantry Pasta
The recipe came together painlessly and would be great for a weeknight dinner. I added some parmesan on top, too, but besides that and the parsley I forgot to buy, I followed the recipe. Pantry pasta at its best; I will definitely be making it again. If you love sardines and anchovies, then this is for you. Super tasty.
This Weeks Meal Plan
New Blog Recipe: Potato & Sausage Frittata
Potato & Sausage Frittata. Simple savory frittata recipe layered with thinly sliced potatoes, leeks, spicy Italian sausage, and lots of cojita cheese. This egg breakfast is cheesy, creamy, and perfect for a weekday breakfast or dinner.
As you may know, I absolutely love breakfast. It’s always quick, easy, and flavorful, and this recipe is no exception. The best thing about frittatas is that you can add just about anything from the fridge that you need to use up, and it tastes great. I always like to include some vegetables or two, meat like a pork sausage or some kind, cheese, and sometimes an herb if I have it on hand.
This potato and sausage frittata is a hearty, flavorful breakfast option, with the Italian sausage providing most of the seasoning. You can choose your favorite mild or spicy sausage here. I personally prefer a meat-heavy breakfast, but you can easily make a vegetarian version by skipping the meat. As we transition into spring, you can pack these frittatas with more green veggies like asparagus, arugula, peas, and more. However, this recipe is a great option for a winter breakfast where potatoes and leeks are easy to find.
My favorite way to eat this is with a light drizzle of maple syrup. The sweet, savory, salty combo is the best. Enjoy this simple breakfast!
Potato & Sausage Frittata
Equipment
9-inch oven-safe skillet or cast iron pan
Ingredients
4 eggs
1/2 cup milk
2 tablespoons heavy cream
1 tablespoon avocado oil
1 small russet or Yukon gold potato, sliced into ¼-inch thick rounds
2 tablespoons butter
½ leek, halved lengthwise, washed and sliced ¼-inch thick
6 oz Mild or Spicy Italian Sausage
¼ cup grated cotija cheese
Instructions
Preheat the oven to 380 degrees.
In a large bowl, whisk the eggs, milk and heavy cream together until combined. Set aside.
Drizzle about one tablespoon of Avadaco oil in a 9-inch cast iron pan or oven-safe skillet and heat over medium-low heat. Add the sliced potatoes in a single layer and cook until softened and golden brown. Flip and brown the other side, then remove the potato slices from the pan, place them in a bowl, and set aside.
Next, in the same pan, still, over medium-low heat, add the butter and the leeks. Cook until the leeks are softened, about 4-5 minutes, then add the sausage. Break the sausage into smaller pieces with a wooden spoon. Once golden brown and cooked through, remove the leeks and sausage to a bowl and set aside.
Build the frittata. Layer the sliced potato rounds on the bottom of the pan, overlapping the edges of the potato slices slightly to fit all slices. Next, add the cooked sausage and leeks evenly over top and pour over the whisked egg, milk and heavy cream mixture. Sprinkle with grated cotija cheese, place in the oven, and bake for 15-20 minutes until the eggs are fully cooked. The frittata should be set in the middle, no longer runny, and have a nice golden brown color on top. Remove from the oven, let cool slightly, and serve warm, sliced into wedges. Enjoy!