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Spanish Omelette

Spanish Omelette

A budget-friendly vegetarian omelette: parboiled sweet potato cooked with onion, garlic and chilli, set in five whisked eggs, flipped to finish, and served with a green salad.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 Servings
Course: Lunch, Main Course, Snack
Cuisine: Ketogenic, Vegetarian
Ingredients Method

Ingredients
  

  • 600 g sweet potato chopped in to small cubes
  • 1 onion chopped
  •  Chilli, to taste (chopped)
  • 2 cloves Garlic
  • 5 eggs

Method
 

  1. Boil the sweet potato until it starts to soften
  2. Put garlic, potato, onion and chilli in frying pan on low heat
  3. Whisk the eggs. Add in the eggs when the onion have softened
  4. When egg mixture has become solid, and the bottom has started to get a little colour, cover the pan with a plate and turn the omelette onto the plate, then let the solid omelette gently slide down the pan again
  5. Leave to cook on this side
  6. Serve with a green salad

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