• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Sweet Potato Spanish Omelette

Sweet Potato Spanish Omelette

Here is a warming & wholesome Sweet Potato Spanish Omelette recipe you can try for winter breakfast, lunch or light dinner!

Sweet potato spanish omelette IMG 20180701 101518 3

Ingredients

1 medium sweet potato, peeled 

3 tsp olive oil 

1 small zucchini, sliced

5 eggs

50 ml milk of choice

1 medium brown onion, finely diced 

1 medium carrot, finely chopped

2 tsp curry powder 

2 tsp garlic chives, chopped 

Method

1. Slice sweet potato into 1/2cm thin slices.

2. Coat sweet potato in 2 tsp olive oil & place onto a 24cm diameter fry pan, evenly covering the base of pan. 

3. Turn stove on medium heat & place lid on fry pan. Cook until sweet potato is cooked though. 

4. In a large bowl, place 5 eggs (whites & yolk) & whisk. Add milk, onion, carrot, garlic chives & 1 tsp curry. Mix. Add 1 tsp olive oil & mix. 

5. Pour over cooked sweet potato in pan. Reduce heat to low and cover with lid to cook evenly for approx. 10min. Take off lid, top with sliced zucchini & remaining curry. 

6. Place under heated grill without lid until top is crispy & golden brown. 

7. Remove from pan, slice & enjoy. 

Nutritional Information

  • Serving size 364
  • Energy 1590kJ 380kcal
  • Protein 20.8g
  • Total fat 21g
  • Saturated fat 5.5g
  • Carbs (total) 24.7g
  • Carbs (sugar) 12.7g
  • Sodium 210mg
  • Fibre 5g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people