A spin-off on the famous Parsi “Papeta par Eedu”, with the additon of sausages, this is a really simple and quick breakfast bake, albeit in a frying pan! For more Egg-based options check out ‘Eggciting breakfasts’!
Slice the sausages thinly and fry 2 minutes till the edges turn crisp.
Fry the chopped onions & green chilli adding 1/2 tsp. salt. Add the tomatoes and fry for a minute and top with the sliced potatoes. Sprinkle over with salt and pepper. Cover and cook ten minutes.
Spread the fried sausages over the potatoes and break the eggs one by one over the sausages. Cover and cook till done. Garnish with chopped coriander leaves.
Egg Frittata with Potato & Sausages
Ingredients
- 3 eggs
- 2 medium onions, chopped
- 1 Potato, thinly sliced
- 1 Tomato, chopped
- 2 green chillies, chopped
- ¼ tsp turmeric powder (optional)
- 3 Beef or Chicken Sausages (Frankfurters), thinly sliced
- Salt and pepper to taste
- 1 tbsp. coriander leaves, chopped
- 1 tbs. ghee
Method
- On a frying pan or skillet, heat ghee and fry the sliced sausages for two minutes or till crisp at the edges. Remove and set aside.
- To the same pan add chopped onion and green chillie and saute till onion is light brown, add a spoon of ghee if required. Add turmeric and mix.
- Add tomatoes and sauté for a minute, add ½ tsp salt and mix.
- Spread the potato slices evenly over the onion tomato mixture. Sprinkle with salt and pepper. Cover the pan and let cook 10 minutes on low flame, till potatoes are almost cooked.
- Spread the sausage slices over the potatoes and then break the eggs one at a time over the sausages. Cover and cook ten minutes or until the top is opaque and the eggs are cooked.
- If you like the eggs runny, remove as soon as the whites are set.
- Sprinkle with coriander leaves and serve immediately.
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