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 olive oil for frying
  • 300 g (10 oz) spinach, washed
  • 1 small onion, diced
  • 1 large waxy potato, washed but not peeled, thinly sliced
  • 6 eggs
  • 100 ml (3 fl oz/½ cup) thick cream
  • 1 tbsp cumin seeds, briefly toasted in a dry pan
  • 1 ball buffalo mozzarella
  • salt and freshly ground pepper


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 and potato slices. Cook half covered with a lid for approx. 10 minutes on medium heat. Turn occasionally. Remove the lid and turn up the heat, allowing the potatoes to become crispy on the edges. Preheat the grill to 175°C (340°F/Gas 4).

Beat the eggs with the cream, cumin seeds, salt and pepper and pour over the mixture in the pan. If the pan does not fit into the oven, you can also use a pie dish lined with greased baking paper, and place the fried onion and potatoes on the bottom. Carefully shake the pan or pie dish back and forth in order for the egg to spread evenly. Spread the spinach and sausage on the omelette. Cover with mozzarella chunks.

Put the omelette under the grill and bake until done for approx. 7 minutes.

Serve in wedges with plenty of thick toasted bread.