Rustic Omelet with Arugula

Scrub potatoes thoroughly and cook in boiling salted water for 20 minutes. Drain, peel and cool completely. Rinse and dry tomatoes, quarter and remove seeds and stalks, dice. 

Cut sausages into thin slices. rinse and spin dry arugula, chop coarsely. Peel and dice onion. Whisk eggs with milk and season with salt, pepper and nutmeg. Slice potatoes.

In a high pan, heat oil and saute potatoes with sausage, turning occasionally. Add onion, tomatoes and chopped arugula, saute briefly. Add eggs and gently rotate the pan. Flip omelet, if desired.