Summer Outdoor Dining Using Eggs – Shortcut Eggspert Challenge June

This months challenge was to create a dish perfect for outdoor dining now that the weather is positively warmer the majority of the time. Now I had a little problem with this because we don’t actually have a garden so I had to slightly adapt the challenge and created something we could easily take with us on a picnic. Hubby fancied an omelette, so that’s what I did and here’s my recipe:


The Ingredients

6 medium sized eggs

4 average sized potatoes (I did 1 potato per person)

5 sausages (mine are frozen sausages but you can use whatever you fancy)

Salt & Pepper

200ml of sunflower oil

Grated cheese, the amount depends on your own preferences


How to create a Spanish Omelette with Sausages

If you have two frying pans then this dish is really simple and quick to make. Unfortunately, we only have one so it did take some time but I’ll explain how to do it as if I had two.


  • Add a little bit of oil into frying pan 1, and cook your sausages on a low heat. I like to cook them slowly so I know they are thoroughly cooked. Peel and slice potatoes, I also chopped them up a little smaller. Pour all of your oil into frying pan 2 and heat. Place the potatoes in the frying pan and cook on a low-medium heat.
  • When your sausages are slightly brown, take them out and slice. I always find that half cooking them makes it easier to chop neatly. Return the chopped sausages to your pan and cook on a higher temperature until brown all over.



  •  When the potatoes have softened, drain oil away and put the potatoes into a large bowl with the sausages. Add pepper and some salt, don’t go over board and mix together.
  • Crack and beat the eggs together. Pour over your potatoes and sausages and mix.
  • Pour the mixture into a frying pan. Pat the mixture down so that it’s even and flat. Add some more pepper and evenly spread some grated cheese over the top.
  • Cook on a low heat until the mixture hardens and forms together.
  • Using a plate, or in my case a chopping board, place over the top of the frying pan and tip the omelette out. Then slide it back onto the frying pan to cook the other side. It only needs a few more minutes if you have tipped it over when basically cooked.


  • We served our omelette with a can of baked beans and a little more grated cheese on top for dinner last night. You could serve it with some chips, salad or have it completely on its own!


This is a perfect dish for taking out into the garden. Both girls absolutely loved it! This was the first time I’ve ever eaten an omelette as I find the taste of eggs quite overpowering so stay clear of really eggy foods, but it was actually delicious and I can’t wait to experiment with other ingredients. P1 and P2 thoroughly enjoyed it too.


(This is my post as part of the BritMums & British Lion Eggs Shortcut Eggspert June Challenge to create a dish perfect for outdoor dining. You can visit my March post here)

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