Potato, sausage and guacamole frittata

Recipe from: 3 June 2013
avocado recipe

Ingredients 13
Servings 1
Minutes 00:05


Serving Change
  • 7
    extra-large eggs
  • Salt and ground black pepper
  • 30
    Westfalia Avocado Oil - herb flavoured infusion
  • 1
    onion - finely chopped
  • 2
    large potatoes - cooked, peeled and chopped into chunks
  • 3
    pork sausages - cooked and chopped roughly into chunks
  • 1
    disc feta cheese - cubed
  • 100
    Westfalia Plain Guacamole
  • Chilli poppers:
  • 20
    spring roll wrappers
  • 20
    jalapeno chillies
  • 250
    mozzarella - sliced into thin sticks
  • 250
    Westfalia Plain Avocado Oil


Preheat grill.

Whisk eggs and set aside. Heat avocado oil in a 20cm non-stick, ovenproof pan and sauté onion until caramelised.

Add potatoes and cook to heat through.

Add sausages and cook for another minute. Increase heat and pour in egg mixture. Cook for another 4-5 minutes, or until mixture is nearly set.

Scatter over feta and dot with guacamole. Grill for 4-5 minutes, or until egg mixture is set and top is golden.

Chilli poppers:

Cut spring roll wrappers into 2-3 long strips each. Cut slits down the sides of  jalapeno chillies and carefully scrape out seeds, keeping chillies intact.

Place a little Westfalia Plain Guacamole and a stick of cheese into each chilli.

Roll in wrappers, making sure pastry seals the cut area of each chilli. Brush pastry edges with water and seal. Heat Westfalia Plain Avocado Oil in a pan and fry poppers until golden and cooked through.

Drain on kitchen paper and serve with guacamole.

Reprinted with permission of Westfalia avocado oil.

Read more on: recipe  |  guacamole  |  eggs


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