Omelette with Sausage, Cumin, Potatoes and Spinach


Preparation info

    • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 250 g (8 oz) sausages: go for tasty Italian or French sausages
  • a little


Remove the skin from the sausages and crumble the meat into the hot olive oil in a non-stick frying pan.

Fry the meat while stirring until done and drain on kitchen paper. Cook the spinach in the pan on high heat. Fold the cooked spinach at the bottom of the pan over the uncooked leaves at the top. Transfer to a colander in the sink to drain. Heat a dash of oil in the pan. Add the onion