Spanish omelette with sweet potato? Yes please! This dish also keeps well in the fridge overnight, so you can store any leftovers in a box, or in a plate with a plate lid so you can eat it the next day.
ingredients
- 1 clove garlic
- 1/2 x yellow onion
- 100 g sweet potato
- 3 x eggs
- 1/2 tsp baking powder
- 1 handful parsley
- 1 handful grated cheese
- 1 tbsp sour cream
method
- Finely chop the garlic and onion and fry until soft in butter. Grate the sweet potato and add to the pan. Fry for 2-3 minutes.
- Beat the eggs and add some baking powder in a food processor. Whisk until the egg becomes fluffy and lighter in colour.
- To a bowl add in fried potato, onion and garlic. Chop the parsley and add to the bowl. Add grated cheese, sour cream, a little salt and pepper and fold in the egg. Bake at 200 degrees for 15 minutes.
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