Spanish Style Sweet Potato Omelette

Serves: 2
GF DF RSF

Ingredients:

2–3 small sweet potatoes (400 g), scrubbed
1/2 red onion, thinly sliced
6 free-range eggs
10 yellow cherry tomatoes, quartered
1 tablespoon roughly chopped coriander
1 tablespoon extra virgin olive oil
Rock salt and freshly ground black pepper
1/2 teaspoon chilli flakes

Method:

Bring a saucepan of salted water to a boil, add the sweet potatoes and cook for 8-10 minutes, or until they are soft when pierced with a fork; you don’t want them to be mushy. Remove from the heat and allow them to cool slightly, then peel and carefully slice the flesh lengthways into long 5 mm thick pieces.

Heat one-third of the olive oil in a non-stick frying pan over medium-high heat. Add the onion and sauté for 3-4 minutes, or until softened and lightly caramelised. Remove the pan from the heat, transfer the onion to a plate and set aside.

Add another one-third of the olive oil to the same pan, then carefully layer in one-third of the sweet potato, overlapping the pieces slightly to create a base for your omelette. Spread half the onion over the sweet potato layer. Repeat with another one-third of the sweet potato and all the onion and finish with a layer of the remaining sweet potato.

Whisk the eggs with a pinch of salt and pepper in a bowl, then pour over the sweet potato, making sure the eggy goodness seeps into the gaps and you get all-over coverage.

For the spicy tomato salsa, combine the cherry tomatoes and coriander with the remaining olive oil, the chilli flakes and a generous pinch of salt and pepper in a bowl and mix well.

Preheat the oven grill. Place the pan over medium-low heat, cover with a lid and cook for 10-12 minutes, or until the egg begins to set.

Remove the lid, transfer the pan to the oven and grill for 6–8 minutes, or until the omelette is cooked through.

To serve, carefully place a clean plate on top of the pan and flip your omelette onto the plate. Slice the omelette into wedges and top with the spicy tomato salsa. Store leftovers in an airtight container in the fridge and enjoy cold for lunch the next day.