Prep the ingredients per instructions above.

Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.

Heat olive oil in a skillet over medium heat. Add the grated potatoes to the skillet, spreading them out into an even layer. Season with salt and pepper. Cook for about 5-7 minutes on each side, or until golden brown and crispy. Remove from the skillet and keep warm.

Heat olive oil in a nonstick pan over medium heat. Saute the diced onion and bell pepper until softened, about 3-4 minutes. Add the sausage to the skillet and saute breaking up into smaller pieces until no longer pink. Pour the eggs into the pan. Season with salt and pepper.Tilt the pan to ensure the eggs cover the bottom evenly.

Cook the eggs for about 2 minutes, or until the edges start to set. Lift the edges and tilt the pan so the uncooked egg can run underneath.

Sprinkle the pepperjack cheese over one half of the omelet.

Gently fold the other half of the omelet over the filling.

Portion the omelet and serve with hash browns, and orange juice.