Spanish Omelet with Chicken and Apple Sausage

Spanish omelet with Aidells Chicken & Apple Sausage, potatoes, sundried tomato, and a maple-chili glaze. Recipe courtesy Chef Jeremy Lett, Bloomin’ Brands Inc.

Spanish Omelet with Chicken and Apple Sausage

Spanish Omelet with Chicken and Apple Sausage

Ingredients

Serves
6

Maple-Chili Glaze: (Yield 3/4 cup)

½ cup

Sriracha sauce

½ cup

Maple syrup

2 Tbsp

Sugar

1 Tbsp

Soy Sauce

Spanish Omelet

2 ea

Aidell's Chicken & Apple Sausage, halved and sliced 6 mm

¾ cup

Canola oil

¾ cup

Extra-virgin olive oil

8 oz

Yellow onion, halved and thinly sliced

12 oz

Russet potatoes, peeled, halved, and sliced 3 mm

8 ea

Large eggs

Pinch

Kosher salt

Pinch

Black pepper

1 oz

Sundried tomatoes, sliced 3 mm

1 1/2 cups

Arugula

As needed

Chopped parsley

Show ingredients

Directions

  1. For the Maple-Chili Glaze: Mix all ingredients together in a small sauce pot. Bring to a boil, then reduce to a simmer. Reduce to ¾ cup, stirring often. Remove from heat and cool to below 40 degrees.
  2. For the Spanish Omelet: Sauté the sausage in a 10-in nonstick pan and brown lightly on both sides. Remove sausage from pan.
  3. Pour the canola and olive oils into the sauté pan and heat. Add the onions and cook for 10 minutes, or until they just begin to brown.
  4. Add the potatoes and cook for 10 to 15 minutes, or until the potatoes are browned on both sides.
  5. Crack the eggs into a mixing bowl. Use a slotted spoon to remove the potatoes and onions from the pan and transfer them into the bowl with the eggs. Strain the oil from the pan and reserve for another use. Cover the bowl with aluminum foil and let rest at room temperature for 15 minutes.
  6. Remove the foil and season the eggs with salt and pepper. Add the cooked sausage and sundried tomatoes to the egg mixture. Stir just enough to incorporate the ingredients.
  7. Heat the nonstick pan on medium and add the egg mixture, spreading it out evenly in the pan. Cook until the edges have set and the bottom has a nice golden color.
  8. Use a plate to cover the pan and flip the omelet out of the pan and onto the plate. Return the pan to the stove and gently slide the omelet back into the pan. Cook the other side until it is set and the inside of the omelet is cooked throughout (you can tell by pressing on the omelet or inserting a toothpick in the center to check the consistency).
  9. Once the omelet is ready, place a plate on top and flip the pan over again. Allow the omelet to rest at room temperature for at least 5 minutes. Cut into 6 wedges and serve or hold and reheat as needed.
  10. For each serving, place ¼ cup arugula on a plate. Use a spatula to put a wedge of omelet on top of the arugula. Lightly brush the top of the omelet with 1 tsp Maple-Chili Glaze. Drizzle some more glaze around the omelet. Garnish with parsley

Chef’s Notes:

For the glaze, use real maple syrup if possible. 

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Lodging & Gaming