Dor Stop Restaurant: Italian jumbot recipe

1) Heat the oil in a frying pan and brown the sausage over a medium heat. Add about 30ml water to the pan, cover with a lid, and cook for about 20 mins, turning once during the process. Roughly chop the sausage links.

2) Preheat a large pan or flat griddle over a medium-high heat and melt the margarine. Add the cooked potatoes and saute until golden brown. Add the onions, green peppers, tomatoes, browned sausage and jalapeno peppers. Saute together for 5 mins. Mix in the beaten eggs until the eggs are cooked.

3) Divide the jumbot in half in the pan or griddle and add 225g of the cheddar cheese to 1 half of the jumbot. Take the other half of jumbot and lay it on top of the cheese. Sprinkle the remaining cheese on top.

Cook's Notes: Variations to jumbot: add 200g of chopped ham from the bone instead of hot sausage and omit the jalapeno peppers. Or add 8 slices of cheese in place of the Cheddar.
Serving suggestion: serve with Italian toast.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.