6 eggs
2 tbsp. water
Dash of salt
Dash of black pepper or paprika

FILLING:

1/2 lb. pork sausage
1 onion, finely chopped
1 tbsp. butter
2 med. potatoes, shredded
Fresh thyme or parsley for garnish
Red pepper for garnish

Start with the filling. In a large skillet, saute the pork sausage until sausages are no longer pink, about 5 minutes, breaking up sausages. Add the onion and butter. Saute a few minutes longer until onions are soft, but not browned. Add the shredded potatoes. Stir well and saute for a couple of minutes until potatoes are soft.

Beat together eggs, salt, pepper and water. Pour mixture over sausage-potato mixture. Cook over medium heat. As eggs begin to set, push cooked portion towards center of pan with spatula, allowing uncooked portion to run under.

When eggs are light brown on underside and almost set on top, sprinkle with chopped parsley or thyme. Serve directly from pan with a tomato salad. 4 servings.