Frittatas are crustless but there were just a couple of potatoes left in the potato bowl that were getting soft so it was time to make something with them or they'd end up in the compost bin. So rather than cook them separately for, maybe, breakfast potatoes or hash, I decided to use them in the frittata as a crust.
I thinly sliced the potatoes with a mandolin, tossed them in extra virgin olive oil and some Italian seasoning, and roasted them at 400 degrees until cooked through but not too soft, just a few minutes. (I always preheat the cooking sheet when roasting potatoes to prevent them from sticking.)
While the potatoes cooked, I whisked 12 local eggs in a bowl, sautéed some savory local breakfast sausage in the same cast iron skillet that the frittata would be baked in, and chopped the left over roasted peppers, onions, and garlic from a previous meal, which amounted to about one cup. The chopped vegetables were then added to the whisked eggs.
When all the ingredients were ready, I first layered the potatoes and then the sausage on the bottom of a 12 inch cast iron skillet that was first prepared with a little extra virgin olive oil. The egg mixture was poured in slowly so it wouldn't disturb the potatoes and sausage.
The entire frittata baked in the oven at 350 degrees until it was firm in the center. I didn't pre-cook the frittata over the stovetop because of the potato crust.
So, this is a great way to use up leftovers and a general idea of what I did. There are many precise, simple, time-saving frittata recipes available on the internet. Try a frittata for breakfast, lunch, or even dinner sometime!
