Sausage, potato & tomato omelette

Give your family a delicious dinner with this filling sausage omelette that's quick to make, using ingredients you probably already have!

Serves: 4

What you need:

Drizzle of olive oil
Knob of butter
4 thick Richmond sausages
1 small onion, peeled and diced
1 large potato, peeled and cut into chunks and par-boiled (approx 150g)
2 tomatoes, diced
2 tbsp flat-leaf parsley, chopped
6 eggs, beaten
Salt and pepper
Green salad, to serve

What you do:

Pre-heat the Grill to HIGH.
Heat the oil and butter in a 9 ½ - 10" non-stick frying pan. Brown the sausages for 10-12 minutes, turning frequently. Remove from the pan and set aside. Drain any excess fat away. Cut each sausage into chunks.
Add the onion to the pan and sauté for 2-3 minutes to soften. Add the potatoes and sauté for a further 2 minutes. Return the sausages to the pan, along with the tomatoes and parsley and heat for a further minute.
Crack the eggs into a bowl and whisk together. Season with salt and pepper. Pour the beaten eggs into the pan, and heat for a few minutes to set the base.
Transfer the pan to the oven and cook for 8-10 minutes until golden brown and set.
Tip the omelette onto a plate and cut into wedges.
Serve with a crisp green salad.
Delicious eaten hot or cold.

Richmond Sausages

The Richmond Sausage range has something for every sausage lover. With Richmond's smooth texture and unmistakeable flavour, it's easy to see why they're popular whatever the occasion.