This recipe is a real keeper. It’s a version of the classic farmers omelette, built around the timeless combination of meat and potatoes. It makes a great breakfast or brunch dish but is hearty enough to make for a weeknight dinner. I usually make this when I have some leftover potatoes in the fridge or a bit of sausage leftover from a BBQ. It's a great way to reinvent those leftovers and make a dish that everyone loves. This omelette also tastes great cold, we love to pack it up for weekend outings and turn it into an awesome sandwich. Give it a try!
3 medium potatoes
1 tbsp water
Salt and pepper to taste
1/4 cup of your favorite grated cheese
1 tbsp olive oil
I usually make this with leftover potatoes; boiled, roasted or even mashed will work and sausages that have been baked or BBQ’d. If you have these on hand, skip the next two steps.
Take your fresh sausage and slice it up into inch chunks. Pan fry until cooked through about 5 mins.
Roughly chop potatoes into chunks and boil until tender in salted water, about 15 minutes.
Heat olive oil to medium.
Brown cooked potatoes and sausage in a medium sized frying pan.
Heat oven to broil.
While heating potatoes and sausage, beat together eggs, water, salt and pepper.
Pour egg mixture directly into pan. Mix everything together in the pan and let eggs set up until most cooked. You are looking for the eggs to cook up to a wet scramble.
Stop mixing and turn off heat. Let pan sit for another minute, while the bottom of the omelette sets up.
Sprinkle the top with your favourite cheese, I love to use cheddar and place under broiler for 1 minute until cheese is melted and bubbly.