• 1 cup 1/2-inch cubes peeled small red-skinned new potatoes
• 1/2 cup 1/8-inch cubes andouille sausage (about 2 ounces)
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped onion
• 2 tablespoons minced green onion
• 1/4 teaspoon ground cumin
• 6 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
note:
* Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in this recipe
How to make it
Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
* Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes
