Spanish omelette with sweet potato? Yes please! This dish also keeps well in the fridge overnight, so you can store any leftovers in a box, or in a plate with a plate lid so you can eat it the next day.
Ingredients
- 1 clove garlic
- ½ x yellow onion
- 100 g sweet potato
- 3 x eggs
- ½ tsp baking powder
- 1 handful parsley
- 1 handful grated cheese
- 1 tbsp sour cream
Method
- Set the oven to 200 degrees.
- Mince the garlic and onion. Melt some butter to a frying pan and fry the onion until soft.
- Peel and grate the sweet potato. Fry it together with onion in the pan for 2–3 minutes.
- Beat eggs together with baking powder to a food processor so that the egg becomes fluffy and light.
- Chop parsley. Add the parsley to a bowl and combine with the fried onion, garlic and sweet potato. Add grated cheese, sour cream, a little salt and pepper. Mix well and fold in the egg. Add the mixture to a baking dish. Bake in the middle of the oven for about 15 minutes until the omelette has a golden surface.
- Enjoy the omelette with some good bread and butter.
