Yield: 6 Servings
|1 \N||Loaf sourdough bread; round;large|
|4 tablespoons||Olive oil|
|1 \N||New potatoes; cooked;large|
|1 \N||Onion; chopped;medium|
|1 \N||Green pepper; chopped;medium|
|1 \N||Garlic clove; mashed;clove|
|1 \N||Red bell pepper; chopped|
Split loaf of bread horizontally & hollow out. Brush inside with 2 Tbl.
oil, wrap in foil & put in 300 F. oven. Remove sausage casing, crumble, brown & drain. Slice potato & cook with onion & garlic in 3 Tbl. oil 3 min., add peppers & cook 1 min. more, add sausage & set off heat. Beat eggs w/ salt & pepper, return pan to med. heat & drizzle 1 tb. oil over bottom; spread veggies out and pour eggs over. Cook until light brown on bottom and moist on top, lifting edges to let raw egg run underneath. Invert onto oiled plate, add 1 tbl. oil to pan, slide omelet in & cook 1 min. more.
Invert into bread casing & wrap loaf in several layers foil. Keeps warm up to 4 hours or may be reheated 25 - 30 mins in 400 F. oven.
If for a picnic, be sure and pack a sharp knife to cut & serve this with.
If taking to something like a ball game, it can be (very carefully!) pre-cut in wedges on several layers of foil, and then the foil wrapped firmly around it to help it hold its shape.
>From the files of Linda Hurlbert Shogren, 8/97 NOTES : Mmmmmmmmmmmmmmmm....good! A wedge of this passed over the rail garnered an autographed Dodgers baseball for Stan & Gil in the 80's! Recipe by: Sunset Magazine, 1970's Posted to MC-Recipe Digest V1 #726 by "hurlbert@..." <hurlbert@...> on Aug 8, 1997