Blood Sausage and Caramelized Apple Frittata

If you're looking for a quick and impressive dinner, the frittata is always a good option. The one Virginia brings us today, from Sweet&Sour, is an original and delicious combination: blood sausage and caramelized apple frittata. Don't miss trying it because you're going to love it!

A frittata is nothing more than an omelette, accompanied with almost whatever you like, that instead of being flipped to cook both sides is finished in the oven. This way of cooking the omelette originates in Italy, but today we bring you a very Spanish frittata, because we are going to prepare it with rice blood sausage and a fruit that suits it perfectly, the reineta apple, which we will caramelize beforehand with no added sugars.

You have to try the result of this combination, exquisite, with the contrast of flavors and textures. And the presentation, as you can see, is much more special than a traditional omelette, since the colors of the blood sausage tend to make it a bit dark and not very appealing.

The final baking in the oven allows two things. On one hand, a nice presentation, because we don't have to flip the frittata to finish it, and on the other hand extraordinary juiciness, because in about 5 minutes in the oven it's ready.

Kitchen Craft round acacia wood board, Pols Ceramic bowls and plates, pan skillet Le Creuset, Mediterránea recycled glass tumblers and Pallarès carbon steel knife with boxwood handle.

I prepared it with my skillet by Le Creuset, made of cast iron, which is wonderful for these preparations that go from the stovetop to the oven. Because even though it doesn't have a nonstick coating, when it reaches such high temperatures, it sears the food perfectly and they don't stick at all. You take your frittata out once it's cooked, as if it were a nonstick pan, as you can see in the image, but since it's all iron, you don't have to worry about the handle or the nonstick getting damaged in the oven.

Let's go with the recipe, which is very simple and ready in no time:

Ingredients (for a skillet of 23-26cm, 8 servings)

• 6-7 eggs (L) preferably from happy hens*
• 250gr of crumbled rice blood sausage
• 1 sweet onion cut in brunoise
• Extra virgin olive oil
• 1 knob of butter
• 1 large reineta apple peeled, cored and cut into wedges
• Parsley for sprinkling
• Salt and pepper to taste

*I used eggs from a friend's hens, which as you can see give an extraordinary yellow color due to their diet.

Preparation

1. Preheat the oven to 180ºC, top and bottom heat.
2. Put a knob of butter in a non-stick frying pan and while the butter melts, peel, core and cut the apple into wedges.
3. Once the butter has melted, and over medium-high heat, brown the wedges on both sides, until they are soft (but careful, not falling apart!). Keep in mind the apple will only be in the oven for about 5 minutes and our apple, besides being browned, has to be tender but keep its shape. Set aside.
4. Put our skillet Le Creuset on medium-high heat, with a splash of extra virgin olive oil and when it has heated, sweat the onion that you have previously cut into small squares (brunoise).
5. Meanwhile peel the blood sausage and crumble it. When the onion is translucent add the crumbled blood sausage to the pan and give it a stir.
6. In a bowl beat the eggs for the omelette and when the blood sausage has been sautéed with the onion, add them to the skillet, distributing the filling well with the egg across the whole surface. Let it cook.
7. When we see that the omelette begins to set, about 4 or 5 minutes, place the apple wedges on top.
8. Take our frittata to the oven and leave it another 5 minutes approximately, until we see that the omelette is set on the surface. Be careful that with the heat of the skillet Le Creuset it continues cooking outside the oven, and we don't want it to dry out.
9. Sprinkle with chopped parsley and serve immediately with a bowl of salad.

Pan skillet Le Creuset and Kitchen Craft round acacia wood board.

This frittata is ideal for a quick dinner, or to serve at an informal grazing meal, as small bites.

Enjoy.

Virginia