SAUSAGE & POTATO OMELETTE

This works best with cold new potatoes, or any potatoes with a
waxy texture.
Eggs x 4 (or 1 per person)
Leftover cooked sausages
Leftover cooked potatoes
2 tomatoes
Parsley
Oil
Method
1. Warm some oil in a large frying pan while you cut the potatoes
and sausages into small pieces.
2. Fry potatoes and sausages together for about 10 minutes until
golden and crisping up on the outside then sprinkle with plenty
of parsley.
3. Preheat the grill and thinly slice the tomatoes.
4. Beat the eggs together in a bowl with a splash of cold water
then pour the eggs into the pan and whisk everything with a
fork for a few seconds before turning the heat down under the
pan. Put the sliced tomatoes in the omelette and leave it to set
for a bit.
5. Finish cooking under the grill for a couple more minutes until
the omelette is risen and golden.
Tips
Use uncooked spare sausages to make miniature meatballs
by pushing the meat out of the skin and rolling into tiny
balls with a little flour (or mix with leftover mince – ditto).
Just add herbs and a couple of pinches of spice – curry
powder, cumin, allspice and cayenne pepper are all good.
Make uncooked chipolatas into cocktail sausages by
squeezing gently in the middle until you’re down to the
skin then twisting the two halves in opposite directions
(so they look the way sausages normally do in a string)
and separating with kitchen scissors.