Sausage Potato omelet Recipe
Another real good recipe that you will love. Nothing beats potato omelet that’s filled with sausages for breakfast. You can actually use leftover sausages and spices that are kept in your fridge. This omelet turns out to be very meaty and savory. The tomatoes gave it a rare but delicious sour taste, the onions lend its sweet smell and the omelet, as a whole is really fulfilling. It’s very quick to make, done in less than an hour. Here’s how to make it.
Ingredients
- Drizzle of olive oil
- 1 tablespoon butter (15 g)
- 4 thick Richmond sausages
- 1 small onion, peeled and diced
- 1 large potato, peeled and cut into chunks and par-boiled (approx. 150g)
- 2 tomatoes, diced
- 2 tbsp flat-leaf parsley, chopped (30 g)
- 6 eggs, beaten
- Salt and pepper
- Green salad, to serve
Instructions
- First, preheat the Grill to high.
- Heat the oil and butter in a 9 ½ - 10" non-stick frying pan. Cook the sausages for 10-12 minutes, or until browned, turning frequently.
- Remove sausages from the pan and set aside. Drain any excess oil. Cut each sausage into small pieces.
- Stir in onions to the pan and sauté for 2-3 minutes. Add the potatoes and sauté for another 2 minutes. Return the chopped sausages to the pan, along with the tomatoes and parsley; Cook for a few minutes or until potatoes are completely tender.
- In a mixing bowl, beat the eggs together. Sprinkle with salt and pepper to savor.
- Pour the beaten eggs into the pan, and heat for a few minutes to set the base.
- Transfer the pan to the oven and cook for 8-10 minutes until golden brown and set.
- Place the omelet onto a plate and slice into wedges.
- Serve and enjoy with a crisp of green salad!
