Sweet Potato Omelette (Gluten Free + Paleo)

Sweet potatoes offer an excellent spin on the tradition Spanish omelette. Munch on this carb loaded omelette for breakfast or even carry it over to brunch, so tasty, filling and there’s enough to feed a large family or crowd.

Alrightly people here is another breakfast recipe for you folks. This sweet potato omelette is quick, easy and geared towards people who are either on the move or loathe the kitchen but under the notion that a basic biological necessity is food is a daily requirement

Anyway, as much as I love spending quality time in  my kitchen I know other people may feel differently. That’s when those accessible go-to meals that aren’t a smoothie or oatmeal come in handy.

What is a Spanish Omelette?

An open omelette that derives from Spain consisting of eggs, potatoes and sometimes onions.

This cuisine in Spanish is known by several names including Tortilla de Patatas, Tortilla Espanola, Tortilla de Papas. The word tortilla distinguishes it’s thickness from an ordinary omelette.

Recipe Revamping

My Spanish inspired omelette is an overhaul, a revamp if you will of the original recipe. Firstly, the most obvious adjustment is the choice of potato being sweet potato rather than white potato.

Now you’ll notice that I don’t and won’t (I never say never) feature white potatoes in my recipes because this is a true reflection of my food habits.

I use either sweet potatoes with the red skin like I use in my Jamaican Sweet Potato Pudding and white flesh or the orange flesh kind. When I made this recipe I didn’t have my former to hand. 

Let me emphasis to anyone from Spain that this recipe is INSPIRED! This is NOT the traditional Tortilla de Patatas in any sense of the way. I purely took inspiration/ideas and that is all.

With that being said, this is where the fun begins, since we are not following the traditional recipe and only taking inspiration , you can add any vegetable that you wish.

Being a herb and spice freak it doesn’t take much for Charla to find a way to sneak in a few herbs here and there and create a tasty omelette. I took the liberty to add some bell peppers, shallots, coriander and parsley.

Ingredients You Will Need

• Eggs: You will want eggs that are large for this recipe to offer more density.
• Sweet Potatoes: The white or flesh sweet potatoes work just fine.
• Bell Peppers: Any bell peppers will do, red, orange, yellow, green etc….
• Onion: Any type of onion is fine to use, yellow, white or red even shallots!
• Parsley/Coriander (Cilantro): I used both herbs but I know some people loathe cilantro so skip it if you wish
• Black Pepper: Gives the recipe a nice kick
• Pink Salt: Used for flavour!
• Oil: Any high smoke point oil works – avocado, olive or coconut oil work best!

How to Cook a Sweet Potato Omelette

• Bring a medium sized saucepan to the boil then carefully lower the sweet potato slices in the pot and boil for 6-8 minutes or until the potatoes are tender and can be easily pricked with a fork (make sure not to overcook the potatoes as they will be mushy).
• Once the potatoes have cooked, immediately drain the water off in a colander to prevent the potatoes from continuing to cook. Allow to cool down.
• Melt the coconut oil in a frying pan on medium heat then proceed to saute the onions and bell peppers until soft for 2-3 minutes.

• Meanwhile, crack and beat the eggs in a bowl with the herbs, black pepper and pink salt.
• Arrange the sweet potatoes, bell peppers and onions spaced out evenly in the pan being careful not to overcrowd.

• Pour the eggs into the frying pan, distributing evenly.
• Cook the first side of the omelette until slightly brown, lift the side of the omelette to determine its readiness.
• Either toss the omelette over using the plate and slide method (see notes of the post) or my preferred method of cooking the top using a preheat grill. Either way cook the other side until golden brown.
• Serve accordingly.

Frequently Asked Questions

Can I Cook Sweet Potato Omelette in The Oven?

Yes you can. Once you’ve boiled the potatoes and sauteed the onions. After you have beaten the eggs and have your tortilla mix ready.

Simply pour the egg mixture into a baking mould and cook until the top is golden brown. This should take roughly 15-20 minutes.

It This Recipe Freezer Friendly?

I wouldn’t advise freezing any omelette because the texture upon thawing out would change. I don’t think an omelette freezes well.

Alternatively you can store an omelette in the refrigerator for upto 72 hours.

Is It Possible to Make This Recipe Using Just Egg Whites?

Yes, if you want to omit the egg yolk and make a high protein omelette then use egg whites only.

Additional Ingredients to Add to Your Omelette

• Meat – shredded or ground
• Seafood
• Mushrooms
• Zucchini/courgette
• Pumpkin/squash
• Dairy free cheese
• Chives
• Carrots

Notes and Tips

• The density of the omelette is varied according to the number of additional (if any) veggies and egg quantity. Since the eggs are responsible for forming the structure of the omelette, the more eggs used the thicker the tortilla, so keep that in mind.
• The smaller the frying pan the thicker the omelette. I used a 24cm frying pan 8 eggs which created a thick
• Be sure to cook your omelette on both sides. Might I add another handy tip for flipping over the tortilla. When I cooked the first side, rather than toss the darn thing over, I placed the pan under the grill and cooked the top half.  It’s so much more simpler and hassle free.  Alternatively, there is another method you can use if you’re unwilling to try the above, that is toss the omelette over onto a large plate and slide it back into the frying pan (the plate and slide method)

More Recipes You May Like

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Sweet Potato Omelette

Add some sweet potatoes and make the best, tasty and super filling omelette

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 12 minutes

Cook Time: 5 minutes

Total Time: 17 minutes

Servings: 4 servings

Calories: 204kcal

Author: Charla

Ingredients

• 6-8 large eggs6-8 large eggs
• 1 cup of mixed bell peppers sliced chopped1 cup of mixed bell peppers sliced chopped
• 1 medium onion sliced1 medium onion sliced
• 1 large sweet potato sliced, halved and peeled (or 2 small ones)1 large sweet potato sliced, halved and peeled (or 2 small ones)
• 1 tsp of parsley1 tsp of parsley
• 1/2 tsp of coriander optional1/2 tsp of coriander optional
• 1/2 tsp of black pepper1/2 tsp of black pepper
• 1/4 tsp of Himalayan pink salt1/4 tsp of Himalayan pink salt
• 2 tbsp of coconut oil2 tbsp of coconut oil

Instructions

• Bring a medium sized saucepan to the boil then carefully lower the sweet potato slices in the pot and boil for 6-8 minutes or until the potatoes are tender and can be easily pricked with a fork (make sure not to overcook the potatoes as they will be mushy).
• Once the potatoes have cooked, immediately drain the water off in a colander to prevent the potatoes from continuing to cook. Allow to cool down.
• Melt the coconut oil in a frying pan on medium heat then proceed to saute the onions and bell peppers until soft for 2-3 minutes.
• Meanwhile, crack and beat the eggs in a bowl with the herbs, black pepper and pink salt.
• Arrange the sweet potatoes, bell peppers and onions spaced out evenly in the pan being careful not to overcrowd.
• Pour the eggs into the frying pan, distributing evenly.
• Cook the first side of the omelette until slightly brown, lift the side of the omelette to determine its readiness.
• Either toss the omelette over using the plate and slide method (see notes of the post) or my preferred method of cooking the top using a preheat grill. Either way cook the other side until golden brown.
• Serve accordingly.

Notes

• The density of the omelette is varied according to the number of additional (if any) veggies and egg quantity. Since the eggs are responsible for forming the structure of the omelette, the more eggs used the thicker the tortilla, so keep that in mind.
• The smaller the frying pan the thicker the omelette. I used a 24cm frying pan 8 eggs which created a thick
• Be sure to cook your omelette on both sides. Might I add another handy tip for flipping over the tortilla. When I cooked the first side, rather than toss the darn thing over, I placed the pan under the grill and cooked the top half.  It’s so much more simpler and hassle free.  Alternatively, there is another method you can use if you’re unwilling to try the above, that is toss the omelette over onto a large plate and slide it back into the frying pan (the plate and slide method)

Nutrition

Calories: 204kcal | Carbohydrates: 11g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 246mg | Sodium: 118mg | Potassium: 367mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6348IU | Vitamin C: 59mg | Calcium: 68mg | Iron: 2mg

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