Sweet Potato & Spinach Omelette

MAIN__02_P1030780Serves 2, prep time 10 minutes, cooking time 15 minutes

2 tbsp oil
1 large sweet potato
6 free-range eggs
3 tbsp of milk
1 red onion sliced
1 garlic clove chopped
200g of spinach
100g of grated mozzarella

1 tsp mixed herbs
Olive oil to serve
Salt & pepper

Wash and peel the potato, then using a mandolin cut into thin slices. Heat some oil in a pan over low heat, place the potato slices around the edge, overlapping slightly covering the base of the pan. Add a drop of water; cover with a lid for 5 minutes. Meanwhile beat the eggs and milk together, remove the lid and pour half the egg around the edge of the pan, keep on the heat until the egg set. Meanwhile, heat some oil in a separate pan and sauté the onion, garlic and season. Add the spinach and a splash of water; stir until the spinach wilts. Place the spinach over the potato base and even out, pour over the remainder of the egg, top with cheese and herbs. Place the pan under the grill on a  medium heat. When the cheese has melted and begins to brown remove from the heat; transfer to a serving plate drizzle over some olive oil and serve.


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