Tuesday, 16 May 2017

Madhouse recipe : Smoked sausage brunch omelette

OK, I will say it before you do (or before you think it, because you'll probably be too polite to say it) - it looks like something you might see on the pavement outside of a nightclub on a Saturday night - but trust me, it tasted way better than it looked ! It's basically a twist on Spanish tortilla, with the same combination of meat, potatoes, peppers, onions and eggs. It is exactly the kind of thing you could serve for brunch but we ate ours as an evening meal.

 Smoked sausage brunch omelette

ingredients :

drizzle of olive oil
6 smoked sausages
2 onions
1/2 red pepper
2 mushrooms
some frozen hash browns or cubes of potato
a handful of small chunks of cheddar (or grated cheese)
6-8 eggs
a splash of milk

Start off by cooking the potatoes. I planned on using frozen hash browns but when I opened the bag, there were only 3 mini hash browns (or rösti) left in there ! I did find half a bag of pommes noisettes though, little balls of fried potato purée, so I grabbed those too. Ten minutes in the oven until they were golden brown and they were ready to be added to the rest of the mix.

Meanwhile, heat the oil in a large pan and gently fry the sausages, onions, peppers and mushrooms for about 8 minutes, until the sausages are cooked through.

Once they're nicely golden and crispy, add the potatoes to the pan.

Beat the eggs with a (big) splash of milk in a bowl and pour it in the pan.

Toss in a handful of cheese.

Spread the sausage, veg and potatoes out so that it is in a fairly even layer and relatively well covered in egg. Cook for 5-10 minutes until the egg has set at the bottom of the pan but stays runny at the top.

Pop under the grill for a few minutes until the egg on top sets and the cheese melts. 

This can be eaten hot or cold, on its own with crusty bread or salad.

This used up some odds and ends of potato products from the freezer so I'm adding it to this month's #KitchenClearout linky.

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