Heat 30g vegetable oil in a 12-inch non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and toss to coat thoroughly in the oil.
Sear the potatoes for about 5 minutes, flipping to reveal crispiness.
Season the potatoes with salt and sear for another 5 minutes.
Reduce the heat to medium and add one diced yellow onion. Season again with salt.
Cook and sweat the onions, tossing occasionally, until they are translucent and the potatoes are cooked through, about 4 to 8 more minutes.
Season the potatoes with spice mix if desired and adjust salt levels as needed.
Cut four Roma tomatoes in half and dab any excess wetness off of them.
Add the tomatoes to a hot non-stick pan, cut side down.
Sear the tomatoes for 3 to 4 minutes or until lightly charred.
Flip the tomatoes and sear the other side for 1 minute. Season with salt.
Slice 450g boneless pork into thin slices, then dice into small pieces. Using the edge of your knife, whack the pork until it’s ground.
Pop the ground pork into a large bowl and knead to lightly emulsify.
Add 6g garlic powder, 2g cayenne, 2g fennel powder, 2g dried thyme, and 10g fine sea salt to the pork. Mix until combined.
Spread the breakfast sausage mix across a lightly greased 12-inch skillet over medium-high heat. Sear for 2 to 3 minutes, flip, and sear for one more minute.
Using a wooden spoon or potato masher, break the sausage into small pieces. Let it cook, stirring often, for 3 to 4 minutes.
Add half a sweet onion thinly sliced to the pan and allow the vegetables to sweat together until softened, about 4 to 5 minutes.
Keep the mixture covered and warm.
Cut the white bread loaf into 1-inch thick slices.
Melt 42g unsalted butter over medium heat.
Add 2 cloves of finely chopped garlic and 2 tbsp finely chopped parsley to the melted butter.
Toast your bread on both sides either in a pan with butter or in a toaster.
Brush the toasted bread generously with garlic butter, then slice it in half diagonally.
Combine 60g finely grated Monterey Jack cheese and 60g finely grated cheddar cheese in a bowl, and set aside.
Crack 12 eggs into a bowl and optionally add a splash of milk.
Season the eggs with salt and whisk until homogenized.
Heat a 10-inch non-stick skillet over medium heat.
Add 1 tbsp unsalted butter or vegetable oil to the pan.
Pour about 3/4 cup of the egg mixture into the hot pan.
Spread the egg mixture across the pan.
Once the edges of the egg start to cook, pull the uncooked egg from the edges towards the center, and tilt the pan to fill the gap.
Repeat the process until the egg is about 90% cooked through.
Add a handful of cheese to one side of the omelette.
Add a big spoonful of the breakfast sausage mix on top of the cheese.
Fold the omelette over the filling and let it sit for 1 minute to melt the cheese.