Lovely with a green salad.

Ingredients - serves 4

4 large eggs
4 Riverford pork & herb sausages, cooked
2 large potatoes, boiled
1 onion, chopped
2 cloves garlic, crushed & finely chopped
4 tomatoes, seeded &chopped
3 tbsp olive oil
fresh oregano, parsley, basil and chives
salt & pepper
grated cheese (optional)

a green salad & dressing

Method

Beat the eggs briefly with salt and pepper. Chop the chives and parsley and tear up the basil and oregano leaves and mix them in to the eggs.

Slice the cooked potato. Fry off the onion and garlic in the olive oil until golden, add the sliced potatoes and cook them to colour a little. Cut the cooked sausages into generous chunks and spread amongst the potatoes and distribute the chopped tomatoes likewise. Now turn down the heat and pour over the loosely beaten egg and herb mixture.

After about 15 minutes the frittata will be cooked through underneath but may still be slightly runny on the surface - at this point it can easily be given a golden finish by placing under the grill for a couple of minutes - sprinkle with grated cheese before doing so (optional). Cut into 4 quarters and serve a wedge of frittata with dressed salad leaves.