Ingredients

• 400g potatoes, peeled, cut into 1.5cm pieces
• 1 tablespoon olive oil
• 500g Coles finest angus beef, garlic and parsley sausages
• 1 red onion, thinly sliced
• 2 garlic cloves, crushed
• 8 Coles Brand Australian free range eggs, lightly whisked
• 1/2 cup (125ml) thickened cream
• 1/2 cup (40g) parmesan, finely grated
• 2 tablespoons flat-leaf parsley, finely chopped
• 250g vine-ripened cherry tomatoes
• Olive oil spray
• Green salad, to serve
• Crusty bread, to serve

Method

• Step 1 Preheat oven to 200C. Line a baking tray with baking paper. Cook potato in a saucepan of boiling water for 10 mins or until just tender. Drain.
• Step 2 Meanwhile, heat half the oil in a 22cm base measurement ovenproof frying pan over medium heat. Cook sausages for 7-10 mins or until browned and almost cooked through. Transfer to a board and cut into 5mm-thick slices.
• Step 3 Heat remaining oil in the pan over medium heat. Add onion. Cook, stirring, for 3 mins. Add garlic. Cook, stirring for 1 min. Return sausages and potato to the pan. Whisk egg, cream, parmesan and parsley in a large bowl until well combined. Season. Pour over sausage and potato mixture, stirring to evenly distribute. Cook over low heat for 5 mins or until the edges are just beginning to set. Transfer tortilla to the oven and cook for 15-20 mins or until browned and just set.
• Step 4 While the tortilla is baking, place the tomatoes on the lined tray. Spray with oil and roast in the oven with the tortilla for 12 mins or until wilted.
• Step 5 Set tortilla aside for 5 mins to cool slightly. Slice and serve with tomatoes, salad and bread.