I loved this recipe for breakfast, compliments of Merce Muse for Thrive Market.
Sweet Potato Spanish Omelet for breakfast, lunch or dinner. Mine didn’t male it past breakfast 😉 I found it easy, and it looks very professional once you slice into it…
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Healthy and delicious sweet potato spanish omelet that can be enjoyed for breakfast, lunch or dinner.
- 3 tbsp olive oil
- 1 large onion
- 3 sweet potatoes, peeled and sliced into thin rounds *(use Chinese mandolin if you have it)
- 8 eggs
- 3/4 tsp sea salt
- Freshly ground black pepper
- 3/4 tsp freshly grated nutmeg *(I used powder, I prefer it, the flavor is more subtle)
- 3 tbsp chopped parsley
- 1 small tbsp thyme leaves *(I used dried, fresh is fine if you have it)
Preheat oven to 350 degrees.
In a cast iron or oven-proof skillet set over medium-high heat, heat oil, and add in onions to caramelize, stirring constantly for 1 minute. Turn down heat to low and cook onions until they begin to turn golden.
Add in sweet potatoes and stir to coat in oil and onion mixture. Cover with lid and cook until sweet potatoes are tender, about 10 minutes.
Transfer to a large bowl and set aside. Keep skillet over hot flame.
In a small bowl, whisk together eggs, salt, pepper, nutmeg, parsley, and thyme. Pour over sweet potatoes and stir to incorporate.
Add remaining tablespoon olive oil to skillet and pour in sweet potato-egg mixture.
Let cook over medium heat until the edges seem to firm up, about 5 minutes, then transfer to oven to cook. Tortilla is ready when all the egg has set, about 20 minutes.
Let cool slightly before flipping tortilla over onto a plate and slicing to serve.
Recipe adapted from: