Even better heated up the next day! 

Ingredients

• Salt

• Pepper

• Olive Oil

• Splash of Milk

• 1 Russet Potato

• 1 Bell Pepper (any color)

• 1 Yellow Onion

• 4 Eggs

• ½ Pound Ground Sausage

1. Slice the potato into thin slices. Dice onion and bell pepper to medium sized chunks.

2. Whisk the eggs with salt, pepper and milk in a bowl.

3. Preheat medium sauté pan on stove over medium heat. Cook the sausage, bell pepper, and onion together. Remove sausage from pan and put it in a bowl to the side. Leave any remaining grease in the pan for flavor if you don’t care about being healthy.

4. Add a drizzle of olive oil and place the potato slices in the pan. Stir and flip occasionally until they are cooked completely.

5. Remove half of the potato slices and spread the rest around the bottom of the pan. Reduce heat to low and pour the eggs the potatoes. Quickly pour the sausage, pepper and onions into the egg and spread evenly with spatula. Place the remaining potato slices on top. Use the spatula to gently push the potatoes down until the tops are coated in egg. Cover and cook for 5 min.

6. To flip, place a plate over the sauté pan. Hold the plate firmly to the pan as you slowly it upside down. Add more olive oil to the pan slide the tortilla back on uncooked side down. Cover and cook for another 5 minutes. Remove from heat and cut into slices.