Penne frittata with potatoes and salsicce

Name: Penne frittata with potatoes and salsicce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Salsicce sausages (approx. 100 g each); 2 TABLESPOONS Oil; 1 (approx. 175 g) Courgette; 400 g waxy potatoes; 8 Eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 5 Stem(s) Oregano; 525 g (approx. 250 g dried) cooked penne noodles

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Salsicce sausages (approx. 100 g each)
2 TABLESPOONS Oil
1 (approx. 175 g) Courgette
400 g waxy potatoes
8 Eggs (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
5 Stem(s) Oregano
525 g (approx. 250 g dried) cooked penne noodles

Directions

1
Cut the sausages into pieces. Heat 1 tablespoon of oil in a frying pan. Fry the sausages for 4-5 minutes, turning them until brown, then remove them. Clean and wash the zucchini, cut them in half lengthwise and slice them. Peel, wash and chop the potatoes
2
Heat 1 tablespoon of oil in a clean, ovenproof, coated pan with a high rim (approx. 26 cm Ø). Fry the potatoes for 6-8 minutes while turning. Whisk eggs and milk, season with salt, pepper and a little nutmeg. Wash the oregano, shake dry, pluck the leaves from the stalks and cut them coarsely, stir into the eggs
3
Add the zucchini to the potatoes and fry for 2-3 minutes. Add the pasta and sausages to the pan, fry everything through. Pour the egg mixture over the top, allow to set for approx. 5 minutes at low heat, then cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-17 minutes until the mixture is firm
4
Take out, slide onto a board, let it cool down. Cut the frittata into pieces and serve