A Guide to European Breakfasts: Delicious & Easy Recipes for Your Mornings by Santa Nadia

Author:Santa, Nadia [Santa, Nadia]
Language: eng
Format: epub, pdf
Published: 2021-02-27T16:00:00+00:00

2 medium potatoes

8 chipolatas

Shredded cheddar, about a handful

2 tbsp olive oil

12 cherry tomatoes

6 sliced streaky bacon rashers

A bunch of sliced spring onions, as needed

Instructions:

Set the grill to medium high and heat it up.

Add water (about 2 cups water, but you may need more since it depends on the size of the pan as well) and ¼ tsp salt to the water.

Bring it to a boil and then add the potatoes to it and cook them for 4 to 5 minutes in the boiling water. When done, drain the water from the potatoes.

In a large skillet or pan, add olive oil and heat it up. When hot, add the potatoes and fry them for about 5 minutes. When fired, place them on a plate and put them aside for now.

In the same pan, fry the bacon on high heat till they turn crisp or for 5 minutes. Then, add the bacon to the fried potatoes.

Lower the heat to medium high and add the sausages to the same pan. Don’t add any oil; the sausages will get cooked in the leftover bacon fat. Then, cook the sausages for 5 to 6 minutes so that they are completely cooked.

When the sausages are cooked, add the potatoes and bacon back to the pan and stir in the cherry tomatoes and spring onions as well. Mix well.

In a bowl, crack all the eggs and add in a seasoning of your choice (1/2 tsp salt, ½ tsp pepper, ½ tsp red chili). Then, beat them with a whisk and add the egg mixture into the pan.

Set the heat to low and cook the frittata for about 6 to 7 minutes or till the eggs are almost solid/set.

Garnish the frittata with cheese and place the pan under the grill till the frittata is set and its top turns brown. This should take about 5 minutes.

Serve and enjoy!

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