Penne potato frittata with salsiccia

Name: Penne potato frittata with salsiccia
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Courgettes (about 200 g); 2 Salsiccia sausages (approx. 100 g each; coarse Italian sausage with fennel); 300 g waxy potatoes; 1 TABLESPOON Oil; 8 Eggs (Gr. M); 100 ml Milk; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 5 Stem(s) Oregano; 450 boiled penne

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Courgettes (about 200 g)
2 Salsiccia sausages (approx. 100 g each; coarse Italian sausage with fennel)
300 g waxy potatoes
1 TABLESPOON Oil
8 Eggs (Gr. M)
100 ml Milk
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
5 Stem(s) Oregano
450 boiled penne

Directions

1
Clean and wash the zucchini and cut them in half lengthwise. Cut sausages and zucchini into slices. Peel, wash and chop the potatoes.
2
Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Heat 1 tablespoon of oil in an ovenproof, coated pan with a high rim. Fry the sausage for 3-4 minutes while turning it over. Add potatoes and fry for 6-8 minutes, turning.
3
In the meantime, whisk the eggs and milk for the egg milk. Season with salt, pepper and a little nutmeg. Wash oregano, shake dry, chop coarsely and stir in.
4
Add zucchini and penne to the potatoes and fry for 2-3 minutes. Pour egg milk over them. Leave to rise for 5-6 minutes over a low heat, then finish setting in a hot oven for 12-15 minutes.