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Asparagus, pork and potato omelets
Asparagus, pork and potato omelets
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Impress Dad on Father's Day with a classic omelette featuring all his favorite breakfast flavors.
Ingredients:
  • 2 bunches asparagus, trimmed
  • 45.50 gm olive oil
  • 2 pork sausages
  • 1 large red onion, halved, thinly sliced
  • 250g kipfler potatoes or 1 small sebago potato, washed, cut into 2mm-thick slices
  • 0.63 gm smoked Spanish or sweet paprika, plus extra, to dust
  • 6 eggs
  • 30g butter
  • Sour cream, to serve
Instructions:
  • Heat the chargrill pan over high heat. Toss asparagus with 1/2 tablespoon of oil in a bowl, season with salt and pepper. Cook the asparagus for 8 minutes, turning occasionally, until charred.
  • Squeeze the sausage meat from the casings. Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add the sausage meat and cook, breaking it up with a wooden spoon, until golden brown, about 5 minutes.
  • Transfer the meat to a bowl using a slotted spoon. Cook onion and potatoes in the pan, stirring occasionally, for 8 minutes until they are soft and golden. Return the meat to the pan, add paprika, and cook for 30 seconds while stirring.
  • In a small bowl, beat 3 eggs and season. Melt half of the butter in an 18cm non-stick frying pan over medium heat until it foams. Pour in the eggs and reduce heat to low. Let it cook undisturbed for 1 minute until the edges set. Using a spatula, gently fold the cooked edges towards the center to allow the uncooked eggs to spread. Continue cooking for 2 more minutes, then transfer the omelette onto a plate. Repeat the process with the remaining butter and eggs.
  • Top the omelets with half of the potato mixture, asparagus, and a dollop of sour cream. Sprinkle with extra paprika before serving promptly.

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