Got Sweet Potatoes? Make this IRRESISTIBLE Sweet Potato Omelette
This Spanish Sweet Potato Omelette is seriously what amazing food is all about. Its got a ton of flavors, we´re talking sweet & savory goodness, it´s easy to make and it comes together in just 40 minutes. Serve it for breakfast, lunch or dinner, either way, the flavors will blow you away.
This omelette is very similar to the classis Spanish omelette, known as tortilla Española. With the only difference being that we´re using sweet potatoes instead of regular potatoes. And let me tell you, those sweet potatoes, truly elevate the flavors in this omelette.
I peeled the sweet potatoes to make this omelette, but you can totally keep the skins if you like. Just make sure to scrub the sweet potatoes completely clean. I also used a large brown onion. But you can also use sweet onions if you like, though it is not very common.
TIPS & TRICKS to Make this Recipe: The most important part about this recipe is to use a great nonstick fry pan. Otherwise the egg mixture will stick to the fry pan and you will end up with a huge mess. Also make sure to use high-quality olive oil. As this is what truly flavors the omelette.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL I USED
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Sweet Potato Omelette
Spanish Sweet Potato Omelette | Tortilla de Boniato
- 2 1/4 lbs sweet potatoes 1 kilogram
- 1 large onion
- 6 cage-free organic eggs
- 1/2 cup extra virgin olive oil 120 ml
- pinch sea salt
- dash black pepper
Peel, wash and pat dry the sweet potatoes, then cut into small 1/2 inch (1.25 cm) pieces, roughly chop the onion and crack the eggs into a large bowl, season with sea salt & black pepper and whisk together
Heat a large nonstick fry pan with a medium heat and add in 1/2 cup extra virgin olive oil, after a couple of minutes add in the onion and mix with the olive oil
Once the onions are translucent, about 3 minutes, add in the chopped sweet potatoes, mix together so the sweet potatoes are fully coated in the olive oil, mix every 4 to 5 minutes so everything evenly cooks
After 20 to 25 minutes and the sweet potatoes are golden fried and fully cooked through, season with sea salt & black pepper, mix together, then transfer the mixture into the bowl with the eggs, making sure to shake off any of the excess olive oil, mix together and set aside
Heat the same pan with a low to low-medium heat, there should be some olive oil left in the pan, if not, add in about 1 tablespoon (15 m)
After 5 minutes add the egg mixture into the hot pan, make sure everything is in a single layer
After 3 to 4 minutes it´s time to flip the omelette to cook the other side, using a plate that is a bit smaller than the pan, place it over the pan, place one hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, using a spatula, compact the outer edges toward the center to give it that classic rounded edge
Once the omelette is cooked on both sides, about 4 minutes per side, remove from the heat and transfer into a serving dish enjoy!
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cant wait to make this soon for me can i use spring onions as am not a big fan of onions i never had spanish sweet potato omelette before perfect for my after office meals love your recipes as always brightens up my day everyday after work08 . Jul . 2022
Spain on a Fork
Sounds great Ramya!! Much love 🙂08 . Jul . 2022
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