1 tbsp extra virgin olive oil
2 large potatoes, diced
2 onions, diced
1 tbsp butter
1 bunch parsley, finely chopped
Sprig thyme, leaves picked
1 punnet mix-a-matoes
150g gruyere cheese
1 pork and fennel sausage, removed from casing broken into meatballs
Fry the potatoes in the olive oil for 8 minutes or until tender. Add the onions and sausage pieces and soften for a few minutes before stirring through the butter.
Whisk eggs and add parsley and thyme. Stir the egg through the ingredients, and add the tomatoes and cheese on top. Cover with the lid and cook for 8-12 minutes until the egg has set.
Season with salt and pepper to serve.