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Sausage and Potato Omelet

4.0

(16)

At La Porteña, an Argentine restaurant in Jackson Heights, New York, spicy chorizo sausage is used to give this frittata-style omelet its heat. If you can't find chorizo, hot Italian sausage makes a nice substitute.

Recipe information

  • Yield

    Serves 4

Ingredients

6 ounces chorizo sausage or spicy Italian sausage, casings removed
3 teaspoons olive oil
1 small onion, chopped
1 small russet potato, peeled, thinly sliced
1/2 red bell pepper, cut into thin strips
6 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated mozzarella cheese

Preparation

  1. Step 1

    Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.

    Step 2

    Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.

    Step 3

    Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve.

TagsOmeletEggFrittataArgentineanSouth AmericanLatin AmericanChorizoSausageMeatOnionRoot VegetableVegetableRusset PotatoPotatoBell PepperMozzarellaCheeseDairyMainBrunchDinnerNut FreeEasyWeeknight MealsBon Appétit
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