Image of a recipe for Spanish Omelette

A sweeter version of our classic Spanish omelette and the perfect solution to get rid of those

Nicolas

4 servings

Category: Main Courses

Origin: Spain

Difficulty: Normal

Price: Bon marché

preps: 15 minutes

cooking: 20 minutes

temperature: Celcius


Step - 1

Black Pepper

1/2 tsp Black Pepper

Eggs

4 whole Eggs

Onion

1 whole Onion

Salt

1 tsp Salt

Sweet Potato

2 whole Sweet Potato

1 - Julienne the onions. Heat some oil in a frying pan and cook the onions over a low-heat for around 10 minutes. The onions should become caramelized, soft and transparent; not brown.

2 - Wash, pat-dry and peel the sweet potatoes. Cut them into 0.5-1 cm slices.

3 - Place the sweet potatoes in a saucepan and cover them with olive oil. Gently-fry them over a low temperature so that they caramelize slightly. I like them to be crispy on the outside, so when they’re about to get done, turn the heat all the way up to finish them quickly and get a golden and crispy thin crust on the outside. Remove from the pan and place them on a plate with some kitchen towels so they absorb any oil excess.

4 - Whisk the eggs in a bowl, then season with salt and pepper.