Spanish sweet potato omelette

Spanish sweet potato omelette
A sweeter version of our classic Spanish omelette and the perfect solution to get rid of those leftover sweet potatoes that threaten to set a permanent camp in your cupboard before you figure out what to the heck to do with them.

I yet need to become more familiar with the size of the veggie bags when I do my online grocery shopping. Or at least that is what I thought during my last order, when I intended to buy some few sweet potatoes and what I really got was a monster-size bag of these root vegetables, big enough to feed an entire family of starving orcs for a full winter season.

So what do you do with such a big bag of sweet potatoes? You make a Spanish omelette. Only that a Spanish omelette per se doesn’t contain sweet potatoes but rather standard potatoes. I say who cares? I do not have a huge bag of potatoes in my cupboard but I do have one full of sweet potatoes after all. So long life to unorthodoxy and say hello to the Spanish sweet potato omelette!

I promise that you will like the result as much as I do. It is as good as the regular Spanish omelette but of course, sweeter. Perhaps a bit cloying if you intend to eat the whole thing. But nevertheless great for an individual portion or a ‘pintxo’. Just serve it on toast, with a bit of mayo and some salad leaves for a bit of freshness and crunch.

Also, I haven’t tried it yet, but my gut feeling says that it might work very well if you add spinach to the [onion + sweet potatoes] mix. Or even braver, try with sardines, mackerel or salted cod… Enjoy it!

 

Spanish sweet potato omelette
Serves: people Print recipe
Preparation time: 15 minutes
Cooking time: 20 minutes
Passive time:
Difficulty: Easy

INGREDIENTS

METHOD

  1. Julienne the onions. Heat some oil in a frying pan and cook the onions over a low-heat for around 10 minutes. The onions should become caramelized, soft and transparent; not brown.
  2. Wash, pat-dry and peel the sweet potatoes. Cut them into 0.5-1 cm slices.
  3. Place the sweet potatoes in a saucepan and cover them with olive oil. Gently-fry them over a low temperature so that they caramelize slightly. I like them to be crispy on the outside, so when they’re about to get done, turn the heat all the way up to finish them quickly and get a golden and crispy thin crust on the outside. Remove from the pan and place them on a plate with some kitchen towels so they absorb any oil excess.
  4. Whisk the eggs in a bowl, then season with salt and pepper.
  5. Add the onion and the sweet potatoes to the bowl and fold them carefully. Let them rest for at least 5 minutes.
  6. Heat a medium frying pan the size of a large dinner plate, rub it with some oil and pour the mixture in. Cook for 2 minutes over a medium to high heat, then turn the omelette upside down –you can do this with the help of a dinner plate– and cook for another 2 minutes on the other side. I prefer it when the interior of the omelette is still runny, although if you rather having it well done, you just need to cook it for an extra minute or two on each side.