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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_618352 1


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 


  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 364g
  • 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.

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