Add onions and cook 5 minutes more, or until translucent. Cook sausage and potatoes in a large nonstick skillet over medium-high, stirring often, until sausage browns and potatoes are lightly browned and slightly tender, about 10 minutes. 1 pound baby potatoes. 3 to 4 sprigs fresh rosemary, finely chopped. The parsley can be replaced with thyme or marjoram. Step 2 Lightly grease a 5- or 6-quart slow cooker with cooking spray. The leftover frittata will keep refrigerated for up to 5 days. Stir in cheese.

12 eggs, beaten. Pour over potatoes and onions and transfer to preheated oven. 3. Serve your frittata hot, at room temperature or even cold.

Substitutions. Replace the leek with ½ cup of minced onion.

Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes.

Drain grease from skillet. 2. 1/2 cup milk, half-and-half or cream. 1 small onion. In a large bowl, beat eggs with milk, salt and pepper. Tortilla española , also known in Latin America as torta de papas , makes a great one-dish supper, thanks to simple ingredients that are often on hand. In a 10-inch ovenproof nonstick skillet, heat oil over medium heat. Leftover potatoes.

This potato and egg frittata came to South America from Spain, where it is often cut into small wedges and served as tapas. Add potatoes and cook 10 minutes or until beginning to get tender. Add the scallions and cook for 1 minute.

Salt and freshly ground black pepper.