A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Spanish Potato Omelette With Sausage
- add review
- #58840
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
3 large potatoes peeled & cubed
1 small green bell pepper, seeded & sliced
1 small red bell pepper, seeded & sliced
3 slices bacon, cut into small pieces
1/2 pound cabanossi sausage or other kind sliced
1 tablespoon extra olive oil
8 eggs, lightly beaten
1/3 cup finely chopped fresh chives
directions
Heat oil in large heavy-based pan, add the onion and potato. Cook over medium heat for 10 minutes or until the potato is cooked and golden brown. Remove from pan and set aside.
Add bell peppers, bacon and cabanossi and cook over medium heat for 5 minutes. Add extra oil and the onion and potato mixture and continue to cook for 2-3 minutes, mixing gently to combine.
Pour in eggs and cook over medium heat for 10 minutes or until set. Brown the top under a broiler. Sprinkle with chives. Cut into wedges and serve.
added by
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments