Par boil potatoes until soft. Peel and slice.

While potatoes cook sauté chicken sausage in a skillet with 1 tablespoon of olive oil until browned. Remove and set aside.

Add the potatoes and sliced onion to the pan with another tablespoon of olive oil and sauté until golden brown. Add the cleaned and cut escarole to the pan and cook until wilted. Return the cooked sausage to the pan. Continue to cook for another few minutes.

Crack the eggs into a bowl with 2 tablespoons of olive oil and parmesan cheese. Beat well until a little frothy. Turn up the heat on the pan and add the egg mixture.

While the eggs set swirl the pan around and lift the edges to allow the eggs to flow out. Continue to do this until the eggs are pretty set on top.

Take the pan and place under the broiler for just a few minutes until the eggs cook through. DO NOT WALK AWAY. Carefully remove the pan, let cook 5 minutes and then transfer frittata to a serving dish. Serve warm.