Frittata in a Potato Crust

Make this dish for a hearty brunch item or light supper.

Crust:

5 small to medium sized potatoes, sliced thinly
vegetable oil

Filling:

4 small to medium sized potatoes (1 - 1  1/2 cups), cubed 
1/4 - 1/2 cup cooked sliced Italian sausage
2 onions, thinly sliced
2 tbsps brown sugar
1  1/2 tbsp balsamic vinegar
3 slices bacon, cut into squares
1/2 green pepper, chopped ( 1 cup)
2 cloves garlic, minced

1/2 cup cream cheese
8 eggs
1 cup shredded cheddar cheese
1/2 cup salsa
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp cayenne
1 tsp salt
1/2 tsp pepper

Peel the potatoes and pat dry. Slice 5 of the potatoes very thinly by hand or using a mandolin. Put a few tbsps veg oil in a large frying pan and fry the slices in batches very lightly, 1-2 minutes. You don't want them crispy, you're not making chips. Remove to a paper towel lined baking sheet and continue until all the slices are done. Set aside.

Take the remaining 4 potatoes and cut into small cubes. Brown them in the oil then cover and cook until just soft. Remove from pan. 

Now put the bacon in the pan and fry until crisp. Remove.

In the same pan, and using the bacon grease, add the onion slices. Cook until softened then sprinkle with brown sugar. Continue cooking and stirring until the onions are browned. Add the balsamic vinegar and deglaze the pan. Set side.

Finally, put the green pepper and garlic in the pan and fry until garlic is lightly browned and pepper is tender crisp.

In a large bowl cream the cream cheese. Add 2 or 3 of the 8 eggs and combine. Whisk together adding the rest of the eggs. There will be lumps of cheese but that's ok.

Add the shredded cheese, salsa and seasonings.

Spray a 9 inch spring form pan with cooking oil then proceed to line with sliced potatoes, overlapping as you go. Round them into the bottom edge where the ring comes away from the base.

Put the bacon and cooked sausage in next, followed by the cubed potatoes and green pepper. Take the balsamic onions and spread them apart over the rest.

Pour the egg mixture over all.

Take the potatoes that are up the side of the pan and turn the edge down around the top of the filling.

Bake at 375F for 40 minutes.

Stand 5 minutes before removing the spring form ring and serve.