Calories: 137
Fat (of which saturated fat): 6.5 g (2 g)
Carbohydrate (of which sugar): 13 g (3 g)
Salt: 0.5 g
serves 4
4 gluten-free sausages or vegetarian alternative
sunflower oil, for frying
4 boiled potatoes, cooled and diced
8 cherry tomatoes
4 eggs, beaten
salt and pepper
Preheat the broiler to medium–high. Arrange the sausages on a foil-lined broiler pan and cook under the preheated broiler, turning occasionally, for 12–15 minutes, or until cooked through and golden brown. Let cool slightly, then slice into bite-size pieces.
Meanwhile, heat a little oil in a medium (10-inch), heavy skillet with an ovenproof handle over medium heat. Add the potatoes and cook until golden brown and crisp all over, then add the tomatoes and cook for an additional 2 minutes. Arrange the sausages in the skillet so that there is an even distribution of potatoes, tomatoes, and sausages.
Add a little more oil to the skillet if it seems dry. Season the beaten eggs to taste with salt and pepper and pour the mixture over the ingredients in the skillet. Cook for 3 minutes, without stirring or disturbing the eggs. Place the skillet under the preheated broiler for 3 minutes, or until the top is just cooked. Cut into wedges to serve.