- 6 ounces chorizo sausage or spicy Italian sausage, casings removed
- 3 teaspoons olive oil
- 1 small onion, chopped
- 1 small russet potato, peeled, thinly sliced
- 1/2 red bell pepper, cut into thin strips
- 6 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated mozzarella cheese
- Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.
- Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.
- Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve.