Country Style Omelet
- 6 eggs
- 2 Tbsp water
- Dash of salt
- Dash of black pepper or paprika
- For the filling:
- 1/2 lb pork sausage
- 1 onion, finely chopped
- 1 Tbsp butter or margarine
- 2 medium potatoes, shredded
- Thyme or parsley, chopped
- Red pepper, for garnishing
Start with the filling. In a large skillet, saute the pork sausage for about 5 minutes until the sausages are no longer pink, breaking up the sausages.
Add the chopped onion and butter. Saute for a few minutes longer until the onions are soft but not browned.
Add the shredded potatoes. Stir well and saute for a couple of minutes until the potatoes are soft.
Beat together the eggs, salt, pepper and water. Pour this over the sausage-potato mixture and cook over medium heat. As the eggs begin to set, push the cooked portion towards the center of the pan with a spatula, allowing the uncooked portion to run under.
When the eggs are light brown on the underside and almost set on top, delicately sprinkle with chopped parsley or thyme.
Serve directly from the pan with a tomato salad.
Serves 4 People
Add the chopped onion and butter. Saute for a few minutes longer until the onions are soft but not browned.
Add the shredded potatoes. Stir well and saute for a couple of minutes until the potatoes are soft.
Beat together the eggs, salt, pepper and water. Pour this over the sausage-potato mixture and cook over medium heat. As the eggs begin to set, push the cooked portion towards the center of the pan with a spatula, allowing the uncooked portion to run under.
When the eggs are light brown on the underside and almost set on top, delicately sprinkle with chopped parsley or thyme.
Serve directly from the pan with a tomato salad.
Serves 4 People
Submitted by Aug 22, 2010
15 min
30 min
45 min