Recipe Details

Ingredients

• 1 russet potato, peeled and cut into ½-inch pieces (1 ½ cups)

• Kosher salt and freshly ground pepper

• 2 tablespoons extra-virgin olive oil

• ½ small onion, diced (¾ cup)

• 8 ounces sweet Italian sausage, removed from casings and crumbled

• 6 large eggs

• 2 tablespoons whole milk

• ½ cup mayonnaise

• 8 slices (each ½ inch) brioche bread, lightly toasted

• Crisp lettuce leaves and tomato slices, for serving

Description

1. 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.

2. 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.