Name: Sweet Potato Spanish Omelette - Australian Eggs
Total time: 35 min
Yield: 2
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

Sweet Potato Spanish Omelette

Preparation time 35 mins
Serves 2 people
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Publication 18 July 2018
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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.