I like to experiment with food and try new recipes. I enjoy trying lots of new recipes and building up my stockpile of favorites. All this new-recipe-trying means that if we have a meal once (even if we really like it), we don’t usually have it again for a very long time.
However, this potato omelet has been coming up on our menu quite a bit lately. It’s super easy, fast and uses ingredients I generally always have on hand. That last part is very important nowadays. We live out in the country now and it’s not so easy to grab a last minute ingredient for a recipe that I forgot to pick up earlier.
The other reason this potato omelet keeps coming up on our menu is because it is so tasty! I usually make it without the sausage, but a church member recently gave us some fresh ground sausage. I have been using it in this omelet and it makes the flavor even better.
Potato Omelet
adapted from Edie DeSpain 1/4 lb ground sausage
2 medium potatoes, peeled and diced
2-3 green onions, sliced (white and green parts)
1 large garlic clove, minced
1/4 cup fresh parsley, minced
6 eggs (oftentimes I need 7 eggs)
1/4 cup water
salt and pepper to taste
1. In a large skillet, cook sausage until browned. (If you don’t want to use the grease from the sausage, drain and add in 2 Tablespoons olive oil.) Add in diced potatoes and cook for about 10 minutes, or until golden brown and tender. (It’s best to let potatoes brown on one side and then flip them instead of stirring them constantly.)
2. Add the onions, parsley, and garlic and cook until onions are tender.
3. In a separate bowl, beat eggs, water, salt and pepper. Reduce skillet heat to medium and pour egg mixture over potatoes and sausage. Cover and cook for about 10 minutes longer, or until eggs are set and cooked completely through. Serve by itself or with sour cream.
Crowther Cafe 