-
1
Using a sharp knife or a mandoline, cut the potatoes into thin slices.
-
2
Place them in a large skillet, and add enough water to just cover the slices.
-
3
Sprinkle with the salt.
-
4
Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender.
-
5
Drain, and allow the potatoes to cool.
-
6
In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat.
-
7
Add the sausage and cook until browned and cooked through, 4 to 5 minutes.
-
8
Remove the sausage from the heat and drain off any fat.
-
9
In a large bowl, whisk the eggs together until combined.
-
10
In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat.
-
11
Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes.
-
12
Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers.
-
13
Distribute the cooked sausage and the Gorgonzola evenly over the potato slices.
-
14
Gently pour the eggs over all.
-
15
Cover the skillet and return it to low heat.
-
16
Cook until the eggs are set, 5 to 6 minutes.
-
17
Meanwhile, preheat the broiler.
-
18
Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes.
-
19
Remove the skillet from the broiler.
-
20
Slice the basil into thin ribbons and sprinkle them on top of the frittata.
-
21
Cut the frittata into wedges and serve warm.
-
22
Note: I often serve this over a bed of our own garden-fresh mesclun salad greens drizzled with basil pesto.
-
23
The dish is best served immediately, but it may be reheated in the oven or microwave as necessary.
