Oven-baked potato and sausage omelette

Name: Oven-baked potato and sausage omelette
Ingredients: 2 medium potatoes (300 g); 5 g butter; 1 teaspoon salt; 1 teaspoon Spicy & Hot seasoning; 1 teaspoon crumbled dried basil; 3 homemade sausages (240 g); 100 g cherry tomatoes; 3 eggs; 30 ml milk; 10 g semolina (optional); 10 g parsley; 40 g grated cheese

Appetizers - Oven-baked potato and sausage omelette by Veta H. - Recipia

Oven-baked potato and sausage omelette is usually served for breakfast; it comes out browned at the edges and soft in the middle. Baked potatoes and sausages sit among the cherry tomatoes, with the eggs binding everything together in a browned dish for two. I leave the potatoes in quarters when they’re a suitable size. Prep: 20 minutes. Cook time: 60 minutes. Rest: 10 minutes. Total time: 90 minutes. Serves: 2. Approximately 710 kcal and 36 g protein per serving.

Ingredients

2 medium potatoes (300 g)
5 g butter
1 teaspoon salt
1 teaspoon Spicy & Hot seasoning
1 teaspoon crumbled dried basil
3 homemade sausages (240 g)
100 g cherry tomatoes
3 eggs
30 ml milk
10 g semolina (optional)
10 g parsley
40 g grated cheese

Preparation

1. Preheat the oven to 200 °C. Peel and wash the potatoes, then cut them into quarters or sixths, depending on their size. 2. Grease a baking dish with 5 g butter and arrange the potatoes in it. Sprinkle with 1 teaspoon salt, 1 teaspoon Spicy & Hot seasoning and 1 teaspoon crumbled dried basil. Bake for 40 minutes, until softened and browned at the edges. 3. 10 minutes before the potatoes are done, score the ends of the sausages and add them to the dish. Bake them for the last 10 minutes, without browning them too much. 4. Take the dish out of the oven and set it aside for 10 minutes. Meanwhile, beat the eggs with the milk and semolina, then leave the mixture to stand while the potatoes and sausages cool. Don’t add any more salt to the eggs. 5. Arrange the potatoes and sausages in an ungreased 26 cm tart tin. Tuck the cherry tomatoes in among them and pour the egg mixture over the top. 6. Bake the omelette at 200 °C for 20 minutes, until the eggs are set. Sprinkle with the chopped parsley and grated cheese after taking the tin out of the oven.

Notes

Covered, it keeps in the fridge for up to 3 days; to get ahead, the potatoes and sausages can be baked earlier, and the eggs mixed shortly before assembling. The semolina can be left out, and the milk can be replaced with 2 tablespoons sparkling mineral water; eggs, dairy and semolina are allergens. Floury potatoes soften faster than waxy ones, so choose pieces of a similar size. Very soft cherry tomatoes can release juice, so add them whole and choose ones that are still firm. The 26 cm tart tin keeps the egg layer fairly thin; in a smaller tin, the middle takes longer to cook. The first time I made this version, I took inspiration from Andreea_Caroline’s recipe. I like to make it for a late breakfast, since for two servings I don’t need to prepare another side dish. I serve it without bread while it’s still warm.

Frequently asked questions

Can I use smoked sausages?

Yes, if they’re already cooked, add them to the dish only for the last 5 minutes of baking the potatoes; they’ll also warm through in the oven with the eggs.

What should I do if the middle is still soft?

Leave the tin in the oven for another 3-5 minutes at 200 °C, until the egg no longer wobbles in the middle.

Can I use boiled potatoes instead of raw ones?

Yes. Cut them into pieces about 2 cm across and brown them in the oven before adding the sausages.

Can I use telemea instead of grated cheese?

Yes, crumble it over the top after baking. Telemea can be saltier, so don’t add any more salt to the eggs.