Sweet Potato Spanish Omelette

This is definitely one of my firm favourites at the moment, a Spanish Omelette with a twist - sweet potato! Sweet potato is full of antioxidants and boasts high levels of Vitamin A and C as well as maganese, copper and vitamin B6. This recipe does include egg, so I'm afraid it is not vegan friendly. Both warming and filling without a bloated feeling, this makes a great Autumnal lunch or dinner, I love teaming mine with salad or roasted veggies.

Sweet Potato Spanish Omelette Ingredients: This makes one large omelette - 4 Portions.

• 1 Sweet Potato
• 1 Onion
• A Drop of Olive Oil
• 3 Eggs

Method:

1. Peel and slice the sweet potato and pop into a saucepan of boiling water for 10 minutes.
2. In a large frying pan add a drop of olive oil.
3. Fry the onion until golden brown.
4. Strain the sweet potato and add to the pan.
5. Brown the potato with the onion.
6. Whisk the eggs together and season with salt and pepper.
7. Pour the egg mixture onto the sweet potato and onion.
8. Cook in the frying pan until an omelette consistency is formed.
9. I usually flip the omellete by tipping it out onto a plate and popping it back in the other way to brown the other side.

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