cookware
- medium pot
- whisk
- cast iron skillet
- sauté pan
1 | Preheat oven to 400°F. |
2 | Bring a medium sized pot of water to a boil with potatoes. Boil 15 minutes, or until soft when pierced with a fork. Allow to cool and slice into 1/4" slices, set aside. |
3 | In a bowl whisk the eggs, turmeric, salt and pepper, set aside. |
4 | In a medium sauté pan, cook the chicken sausage links until browned on both sides. Then cut into pieces and set aside. |
5 | In a 10" or 12" cast iron skillet, or other oven-friendly pan, fry potato slices in oil, turning once, until starting to brown. |
6 | Remove potatoes from heat. Pour in egg mixture. Add sausage if desired. Top with bell pepper slices. |
7 | Place in oven for approximately 10 minutes, or until golden brown and a tooth pick inserted in the middle comes out clean. |
8 | Top with parmesan, avocado slices, and cilantro. |
9 | Cut into wedges and serve hot. |