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Asparagus, pork and potato omelets

Asparagus, pork and potato omelets

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35



  • 2 bunches asparagus, trimmed

  • 2 1/2 tablespoons 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

  • 1/4 teaspoon smoked Spanish or sweet paprika, plus extra, to dust

  • 6 eggs

  • 30g butter

  • Sour cream, to serve


  • 01

    Preheat a chargrill pan over high heat. Combine asparagus and 1/2 tablespoon of oil in a bowl. Season, then cook the asparagus, turning 4 times, for 8 minutes or until charred.

  • 02

    Meanwhile, squeeze sausage meat from casings. Heat remaining 2 tablespoons of oil in a frying pan over medium high heat. Add sausage meat and cook, breaking up the meat with a wooden spoon, for 5 minutes or until golden.

  • 03

    Using a slotted spoon, transfer meat to a bowl. Add onion and potatoes to pan and cook, stirring, for 8 minutes or until soft and golden. Return meat to pan, add paprika and cook, stirring, for 30 seconds.

  • 04

    Whisk 3 eggs in a small bowl. Season. Heat half the butter in an 18cm non-stick frying pan over medium heat until butter starts to foam. Add eggs, then reduce heat to low. Cook, without stirring, for 1 minute or until edge starts to set. Using a spatula, pull cooked edge towards centre of pan, allowing uncooked eggs to coat base and edge of pan. Cook for a further 2 minutes, then slide onto plate. Repeat with remaining butter and eggs.

  • 05

    Top omelets with half of the potato mixture and asparagus, and a spoonful of sour cream. Dust with extra paprika and serve immediately.



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