Directions

1. 1

   Rinse the potatoes and wrap each one individually in plastic wrap. Microwave at 500W for 3 to 5 minutes until they begin to soften. Turn them over and microwave for another 3 to 5 minutes until they are tender throughout. Remove from the microwave carefully.

2. 2

   While the potatoes are still hot, peel away the skin using your hands and cut the flesh into bite-sized cubes. Slice each sausage diagonally into thin pieces, creating approximately 2 to 3 pieces per sausage.

3. 3

   Heat a large frying pan over medium heat and melt the butter. Add the minced garlic and sauté for about 1 minute, stirring frequently until it becomes fragrant.

4. 4

   Add the sliced sausages to the pan and cook, stirring occasionally, until they are lightly browned and heated through, about 4 to 5 minutes.

5. 5

   Add the cubed potatoes to the pan with the sausages. Continue cooking and stirring over medium heat for 3 to 4 minutes until the potatoes are golden and heated through.

6. 6

   Stir in the grainy mustard and lemon juice, mixing thoroughly until the potato and sausage mixture is evenly coated. The German potato filling is now complete.

7. 7

   Season the potato mixture with black pepper and salt to taste. Set aside.

8. 8

   In a separate 20 cm (8-inch) non-stick frying pan, heat over medium heat. Crack 2 eggs into a bowl, beat lightly with a fork, then pour into the pan. Allow the eggs to spread into a thin layer covering the bottom.

9. 9

   Cook the eggs over medium or low-medium heat for 3 to 5 minutes, until the top is set and no longer runny. The eggs should reach an internal temperature of 160F. Slide half of the potato-sausage filling onto one half of the omelette, then fold the other half over to cover the filling.

10. 10

    Slide the omelette onto a serving plate. Repeat steps 8 and 9 with the remaining 2 eggs and the rest of the potato-sausage filling to create the second omelette. Serve hot.