The frittata can be made in advance and served at room temperature.
- Total Time:
- Servings: 4
Photography: Armando Rafael
Source: Martha Stewart Living, March 2017
- 1 russet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion, diced (3/4 cup)
- 8 ounces sweet Italian sausage, removed from casings and crumbled
- 6 large eggs
- 2 tablespoons whole milk
- 1/2 cup mayonnaise
- 8 slices (each 1/2 inch) brioche bread, lightly toasted
- Crisp lettuce leaves and tomato slices, for serving
Preheat oven to 425 degrees. Bring potato, 2 1/2 cups water, and 1/2 teaspoon salt to a boil in a medium nonstick skillet. Reduce to a simmer and cook until fork-tender, about 7 minutes. Drain.
Wipe out skillet; return to medium-high heat. Add oil, onion, and sausage; cook, stirring occasionally, until sausage is browned, about 4 minutes. Reduce heat to medium and add potatoes. Whisk together eggs and milk; season with salt and pepper. Pour into skillet; cook, stirring with a spatula to create large curds, 30 seconds. Transfer to oven and bake until eggs are just set, 8 to 10 minutes. Let stand 10 minutes, then slice into 8 wedges. Divide mayonnaise among bread slices, then sandwich frittata wedges, lettuce, and tomato with them; serve.