Sweet Potato Omelette

by Pia Haugseth
25 min
Sweet Potato Omelette
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.


  • 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


  1. 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.
  2. Beat the eggs and add some baking powder in a food processor. Whisk until the egg becomes fluffy and lighter in colour.
  3. 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.