• 20 Jul - 26 Jul, 2019
  • Mag The Weekly
  • Cookery


· 2 sweet potatoes

· 1 medium onion

· 4 large eggs

· 1 teaspoon salt

· ½ teaspoon freshly ground black pepper


Julienne cut the onions. Heat some oil in a frying pan and cook the onions over a low-heat for around 10 minutes. The onions should become caramelised, soft and transparent; not brown. Wash, pat-dry and peel the sweet potatoes. Cut them into slices. Place the sweet potatoes in a saucepan and cover them with olive oil. Gently-fry them over a low temperature so that they caramelise slightly. Turn the heat all the way up to finish them quickly and get a golden and crispy thin crust on the outside. Remove from the pan and place them on a plate kitchen towels so they absorb any oil excess. Whisk the eggs in a bowl, then season with salt and pepper. Add the onion and the sweet potatoes to the bowl and fold them carefully. Heat a medium frying pan the size of a large dinner plate, rub it with some oil and pour the mixture in. Cook for two minutes over a medium to high heat, then turn the omelette upside down and cook for another two minutes.