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
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.