SAUSAGE & POTATO OMELETTE
This works best with cold new potatoes, or any potatoes with a waxy texture.
Eggs x 4 (or one per person)
Leftover grilled sausages
Leftover grilled potatoes
2 tomatoes
Parsley
Oil
Method:
- heat some oil in a very giant frying pan whereas you narrow the potatoes and sausages into little items.
- Fry potatoes and sausages along for concerning ten minutes till golden and crisping au fait the skin then sprinkle with lots of parsley.
- heat the grill and thinly slice the tomatoes.
- Beat the eggs along in a very bowl with a splash of cold water then pour the eggs into the pan and whisk everything with a fork for many seconds before turning the warmth down underneath the pan. place the sliced tomatoes within the omelet and leave it to line for a small amount.
- end preparation underneath the grill for a few a lot of minutes till the omelet is up and golden.
