Sausage, potato and blue cheese omelette

Winter

Omelettes like this are a bit like a painting. The frying pan’s the empty canvas and all the other ingredients are the oils, or the acrylics. All you have to do is choose your favourite colours and apply them, like an artist, in layers, over stages, until you’ve built up the texture and the balance you want. It’s not the sort of work you’d want to hang on the wall though. This is edible art and this particular composition is an understated masterpiece.

Serves 2-3

Ingredients

1 tablespoon extra-virgin olive oil
a knob of butter
1 large white potato, peeled and cut into 2–3cm (¾–1¼ in) cubes
3–4 organic pork sausages
4 eggs
100g (3½oz) your favourite soft blue cheese
a small handful of chives, finely sliced
sea salt and freshly ground black pepper

Method

Set a pan over a medium-hot fire and add the oil and butter. When it’s bubbling away, add the potato and season with some salt and pepper. Cook, tossing the potato around the pan regularly, until it’s beginning to soften.

Split the skin of the sausages and crumble the meat out into the pan. Fry the sausage and potato together until everything looks and smells delightful. Crack the eggs into a bowl and whisk them together with some salt and pepper. Pour the eggs into the hot pan, evening out the sausage and potato if you need to. Break the blue cheese into lumps and drop this over the surface of the eggs. Scatter over the chives, then, when you notice the eggs are beginning to cook around the edges of the pan, set a close-fitting lid down over the omelette. If you can, arrange a few hot embers on the lid itself.

Let the omelette cook gently for 6–8 minutes, or until the top is just set, then remove it from the heat and leave it to cool for 5–10 minutes before slicing and serving.

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