Spicy Salsiccia Frittata with Roasted Potatoes by Tanerxaydin

Ingredients

• 2 medium potatoes, thinly sliced
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 3 links (about 250g) spicy italian salsiccia, casings removed
• 1/2 medium red onion, thinly sliced
• 2-3 king oyster mushrooms, sliced
• 8 large eggs
• 1/4 cup grated parmesan cheese
• 3 cup arugula
• 1 cup cherry tomatoes, halved
• 2 tbsp balsamic vinegar
• 1 tsp dijon mustard

Instructions

1. Preheat your oven to 200°C (400°F). Toss the thinly sliced potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly golden.
2. While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the salsiccia (removed from casings) and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Remove the cooked salsiccia and set aside, leaving any rendered fat in the skillet.
3. Add the sliced red onion and king oyster mushrooms to the skillet. Sauté over medium heat for 5-8 minutes, until the onions are softened and the mushrooms are tender and lightly browned. Remove from heat.
4. In a large bowl, whisk together the eggs, grated Parmesan cheese, remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
5. Once the potatoes are roasted, carefully arrange them in a single layer at the bottom of the oven-safe skillet. Evenly scatter the cooked salsiccia, sautéed red onions, and mushrooms over the potatoes.
6. Pour the whisked egg mixture over the ingredients in the skillet, ensuring it's evenly distributed. Bake the frittata in the preheated oven for 20-25 minutes, or until it's set and the top is golden brown.
7. While the frittata bakes, prepare the arugula salad. In a small bowl, whisk together the balsamic vinegar and Dijon mustard. Slowly drizzle in 2 tablespoons of olive oil while continuously whisking to create a vinaigrette. Season with a pinch of salt and pepper
8. In a medium bowl, combine the arugula and halved cherry tomatoes. Drizzle with the balsamic-mustard vinaigrette and toss gently to coat. Serve the warm frittata immediately with the fresh arugula salad on the side