Potato and Sausage Omelet
- Chef John Politte
- Jul 27
- 2 min read
This Potato and Sausage Omelet is a hearty blend of diced potatoes, savory sausage, and fluffy eggs, filled with melted cheddar cheese. Perfect for breakfast or brunch, it’s rich in flavor and satisfying in every bite.
Potato and Sausage Omelet
Ingredients
1 small onion, chopped
1 cooked potato, diced
1 link Aidell’s sausage or another brand, sliced
2 eggs
2 tablespoons oil (olive oil or vegetable oil)
¼ cup cheddar cheese, shredded
Salt and pepper to taste (optional)
Method
Start by chopping the onion and dicing the cooked potato. Slice the sausage into bite-sized pieces.
In a non-stick skillet, heat 2 tablespoons of oil over medium heat.
Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Next, add the diced potato and sausage to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until everything is heated through and the potatoes begin to crisp slightly. Season with salt and pepper if desired.
While the sausage and vegetables are cooking, crack the 2 eggs into a bowl. Whisk them until well combined and slightly frothy.
Once the potato and sausage mixture is ready, spread it evenly in the skillet.
Pour the whisked eggs over the mixture, ensuring they are distributed evenly.
Allow the omelet to cook for about 2-3 minutes on medium heat. You can gently lift the edges with a spatula to allow the uncoagulated egg to flow to the bottom.
Once the eggs are mostly set but still slightly runny on top, sprinkle the shredded cheddar cheese over one half of the omelet.
Carefully fold the omelet in half over the cheese. Cook for an additional minute, until the cheese is melted and the eggs are fully cooked.
Gently slide the omelet onto a plate. You can garnish it with fresh herbs if you have any on hand.
Enjoy your delicious potato and sausage omelet!
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