How To Make Sausage & Potato Omelette

This works best with cold new potatoes, or any potatoes with a waxy texture.

1. Step 1:

   Warm some oil in a large frying pan while you cut the potatoes and sausages into small pieces.

2. Step 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. Step 3:

   Preheat the grill and thinly slice the tomatoes.

4. Step 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. Step 5:

   Finish cooking under the grill for a couple more minutes until the omelette is risen and golden.

6. 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.

7. 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.