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1
Put the potatoes in a saucepan and cover with water.
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2
Boil for 4 minutes, or until tender.
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3
Drain and cool slightly.
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4
In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup Asiago cheese.
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5
Set aside.
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6
In a large non-stick, broiler-proof skillet, heat the oil over medium heat.
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7
Add sausage and cook, stirring constantly, for about 3 minutes.
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8
Add the onion, garlic and bell pepper and saute until soft, about 4 minutes.
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9
Add the potatoes to the pan and continue to cook until until golden brown, about 4 minutes.
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10
Stir in the egg mixture and mix well.
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11
Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.
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12
Preheat the broiler.
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13
Sprinkle the frittata with the remaining Parmesan cheese.
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14
Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes.
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15
Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.
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16
If desired, top with fried oysters and Sauce Piquante before serving.
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17
Preheat the fryer to 360 degrees F. Season the oysters with salt and pepper.
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18
In a shallow bowl, combine the cornmeal and flour and season with Creole seasoning.
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19
Dredge the oysters in the flour/cornmeal mixture, coating completely.
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20
Fry until crispy, 2 to 3 minutes.
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21
Remove from the fryer and drain on paper towels.
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22
Season with Essence.EMERIL'S CREOLE SEASONING (ESSENCE) Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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23
2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
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24
Combine all ingredients thoroughly and store in an airtight jar or container.
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25
Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat.
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26
Add the onions, green pepper, jalapenos, garlic, thyme, and oregano.
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27
Season with salt and pepper.
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28
Saute for 2 minutes.
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29
Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock.
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30
Season with salt and freshly ground black pepper.
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31
Bring to a boil and cook for 5 minutes.
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32
Reduce the heat and simmer for 20 minutes.
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33
Remove from the heat.
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34
Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running.
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35
Pour back in the saucepan and stir in the parsley.
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36
Serve warm.
