Sausage frittata

Ingredients for 4 servings:

• 8 m.-sized potatoes, mainly waxy
• 1 tsp caraway seeds
• 1 tsp marjoram, dried
• 1 tsp thyme, dried
• 2 onions
• 8 sausages (Vienna)
• 200 g bacon (Gelderland belly bacon)
• 6 m.-sized eggs
• 50 ml milk
• 50 ml mineral water
• 2 tbsp sweet cream
• 1 tbsp tarragon, dried
• Salt and pepper, black from the mill
• 2 tomatoes, sliced
• 1 tsp spice mix (tomato seasoning salt)
• Basil, a few leaves
• 2 tsp clarified butter
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Frittata made from potatoes and eggs with bacon, onions and sausages

Peel the potatoes, halve them lengthwise, cut them into thin slices, and gently roast them in a teaspoon of clarified butter in a pan over medium heat until golden brown. Add salt, pepper, caraway seeds, and marjoram, followed by the thyme. Peel the onions, halve them, and cut them lengthwise into thin strips. Halve the sausages lengthwise and cut them diagonally into thin slices. Remove the rind and gristle from the bacon and cut it crosswise into strips. In a second pan, toss the bacon, onions, and sausages with a teaspoon of clarified butter until translucent. Add a little salt (just a little, the bacon and sausages are already salted!), black pepper, and sugar. Whisk the eggs with the milk, cream, mineral water, tarragon, salt, and pepper. Let stand briefly. Add the sausage mixture to the roasted potatoes and mix everything together. Preheat the oven to 200°C. Add the egg mixture to the potato mixture and let it set briefly on the stovetop. Then top with the tomato slices and season with tomato seasoning salt. Sprinkle with sugar and place the whole thing in the pan in the oven (wrap the pan handle in aluminum foil if necessary). Bake for 15 minutes using top/bottom heat, then brown for another 5 minutes using top heat. Sprinkle with basil leaves and serve from the hot pan.