Make-Ahead Spanish Omelet with Sausage & Potatoes

This post is sponsored by Smithfield. All thoughts and opinions 100% mine.

Our make-ahead Spanish Omelet with Sausage & Potatoes makes getting a hearty breakfast on busy weekday mornings a breeze! Simply store cooked and cooled omelet slices in air tight containers in the fridge.  Microwave on low for 30-45 seconds for a quick and filling start to the day.

The back-to-school season is NUTS! At least it is in our house, where four kids have to get to three different schools.  But no matter how busy your family gets, it’s important to start each day with a well-balanced, protein-packed breakfast. Sometimes that might be grabbing something as you run out the door to chase the school bus.  But most days, we try to gather ’round the table for a quick meal before heading our different ways.

Studies show that when students have a hearty and wholesome breakfast in the morning, they are more likely to attend school and perform better on standardized tests.  So this school year, I’m penciling in breakfast on my back-to-school list to ensure my kids are getting the nutrition they need to start the day off right.

To ensure everyone has access to this essential tool, Smithfield is partnering with No Kid Hungry for a second year in a row, doubling its donation to two million meals to support the organization’s in-school breakfast programs to ensure the 1 in 6 American children struggling with hunger can check this item off their list, too.

Spanish Omelet with Sausage & Potatoes

Today’s breakfast recipe features Smithfield Fresh Breakfast Sausage.  Smithfield makes enjoying fresh breakfast sausage easy with their line of Fresh Breakfast Sausages – just throw these links or patties on the skillet with your eggs and you’ll have sizzling sausage in no time.  And, that’s exactly how we’re also kicking off our Spanish Omelet.

First up bring a skillet to medium high heat.  Add a splash of oil, then place in the sausage patties.  Allow the patties to cook, without moving, for 5-6 minutes or until golden.  Flip, and cook for another 5 minutes, or until the patties are done.  Remove them to a plate, and quarter them if you like.

Add 3/4 cup olive oil the skillet and return to medium high heat.  Add in the sliced potatoes and onions.  Cook for 10-12 minutes, stirring occasionally.  You don’t want the potatoes to stick to the pan, but you do want to give them a chance to brown.

Meanwhile, whisk eggs with salt and pepper.  Once the potatoes are just fork tender, remove two tablespoons of cooking oil from the skillet and reserve.  Carefully drain the potatoes of remaining oil and add the cooked sausage, potatoes and onions to the egg mixture.

Heat your broiler.  Add the reserved oil to the skillet and bring to heat over medium.  Pour in the sausage and egg mixture.  Reduce the heat to medium low and cook for about five minutes, until the edges are just set and the omelet begins to puff just slightly.

Transfer the skillet to the oven, until perfectly golden and puffed, about another three minutes.  Carefully remove from the oven and allow it to rest five minutes before slicing.

While the omelet is cooling, stir together mayo, Greek yogurt, herbs and a dash of salt and pepper.  Serve slices of the omelet of herbed mayo and chopped fresh herbs, if desired.

Make-Ahead Spanish Omelet with Sausage & Potatoes

Yield: 6 slices

Our make-ahead Spanish Omelet with Sausage & Potatoes makes getting a hearty breakfast on busy weekday mornings a breeze! Simply store cooked and cooled omelet slices in air tight containers in the fridge.  Microwave on low for 30-45 seconds for a quick and filling start to the day.

Print

Ingredients

• 1 package of Smithfield Fresh Breakfast Sausage
• 3/4 cup olive oil, plus more for drizzling
• 20 oz. Yukon Gold potatoes, sliced
• 1 onion, peeled and sliced
• 8 large eggs
• salt and pepper to taste
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• juice of 1/2 lemon
• 2 Tb. chopped fresh herbs, plus more for garnish

Instructions

1. First up bring a skillet to medium high heat.  Add a splash of oil, then place in the sausage patties.  Allow the patties to cook, without moving, for 5-6 minutes or until golden.  Flip, and cook for another 5 minutes, or until the patties are done.  Remove them to a plate, and quarter them if you like.  
2. Add 3/4 cup olive oil the the skillet and return to medium high heat.  Add in the sliced potatoes and onions.  Cook for 10-12 minutes, stirring occasionally.  You don't want the potatoes to stick to the pan, but you do want to give them a chance to brown.
3. Meanwhile, whisk eggs with salt and pepper.  
4. Once the potatoes are just fork tender, remove two tablespoons of cooking oil from the skillet and reserve.  Carefully drain the the potatoes of remaining oil and add the cooked sausage, potatoes and onions to the egg mixture.
5. Heat your broiler.  Add the reserved oil to the skillet and bring to heat over medium.  Pour in the sausage and egg mixture.  Reduce the heat to medium low and cook for about five minutes, until the edges are just set and the omelet begins to puff just slightly. 
6. Transfer the skillet to the oven, until perfectly golden and puffed, about another three minutes.  Carefully remove from the oven and allow it to rest five minutes before slicing.
7. While the omelet is cooling, stir together mayo, Greek yogurt, lemon juice, herbs and a dash of salt and pepper.  Serve slices of the omelet of herbed mayo and chopped fresh herbs, if desired.

How can you help support No Kid Hungry? Make a Smithfield breakfast and share it on Facebook, Instagram and Twitter using #BreakfastPower to encourage others to get involved and help Smithfield provide 2 million meals to kids in need.

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This post is sponsored by Smithfield.