recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
tablespoons olive oil or butter
1 medium potato, cut in 1/2 inch cubes
1/2 pound Italian sausage
1 small onion, chopped
1/4 cup green pepper, chopped
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon dried oregano
1 firm, ripe tomato, seeded and chopped
1/4 cup Parmesan cheese, grated
chopped or sliced tomato (optional garnish)
olive oil in a large frying pan.
potato and begin cooking over medium heat.
sausage from casings and crumble the meat. Add
to frying pan, cooking and stirring until lightly
onion and green pepper, cooking and stirring
until onions and potatoes are done.
vegetable mixture in the bottom of a greased
9 inch pie pan.
a bowl, beat eggs with milk, salt and oregano
until well mixed.
in tomato and cheese.
tomato and egg mixture over vegetable mixture.
this point you may bake the fritatta or refrigerate
it over night. If you refrigerate it, bake it
the next morning at 350° for 40 - 45 minutes
or until set. If you do not refrigerate the
fritatta, baking time is 30 - 35 minutes less.
5 - 6