Sweet potato omelette is a total revamp of the traditional Spanish omelette – Paleo, gluten free, vegan, dairy free
Prep Time:12 mins
Cook Time:5 mins
Total Time:17 mins
6 large eggs (organic or free range)
1 cup of mixed bell peppers sliced, finely)
1/8 of Himalayan pink salt
1 large shallot, sliced
1 large sweet potato, sliced, halved and peeled
6 sprigs of parsley, chopped
6 sprigs of coriander, chopped
pinch of white pepper
2tbsp of coconut oil
Add the sweet potato to a saucepan of water on high heat and reduce once boiled. Allow the potatoes to simmer for 8-10 minutes until tender. They won’t be fried so tenderness is important in the initial stages.
Next, sauté the shallots with the bell peppers on medium heat for 1 minute in a large heavy duty fraying pan. We want both to soften only not brown so stir throughout and move quickly.
Once the potatoes are ready, drain off the excess water and transfer to the frying pan.
Beat the eggs in a bowl with the herbs, white pepper and pink salt.
Arrange the potatoes, bell peppers and shallots evenly in the pan being careful not to overcrowd.
Pour the eggs onto the other ingredients, 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 post) or my preferred method of cooking the top using the grill. Either way cook the other side until golden brown.