4-5 small Yukon Gold potatoes thinly sliced and cut in quarters
3 tablespoons butter
1 tablespoon olive oil
1 medium chopped onion
1/2 teaspoon dried oregano
2 smoked chicken sausages thinly sliced
8 large eggs
1/2 cup freshly grated cheddar cheese

Preheat the oven to convection bake 400 degrees. In a large (12-14") shallow ovenproof skillet. Sauté the onions and potatoes in the butter and oil together with the dried oregano. Cook over medium heat until the potatoes begin to brown and are cooked through. Add the sausage and stir well to combine. Beat the eggs and pour over the vegetable mixture, sprinkle with cheese and bake at 375 degrees convection bake for 20 minutes or until the frittata is firm. Cool slightly before serving.