Spanish sweet potato omelette is a favourite around the world, but something you rarely see Filipinos make. SHowever, all the ingredients should be available locally, so go ahead and enjoy!
These are normally served warm, but the Spanish serves them at room temperate – it’s all up to you, enjoy!
- 2 tablespoons olive oil
- 1 1/2 cups sliced onions
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 large tomato cut into thin slices
- 5 large eggs
- 1/3 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat the oil in a skillet
- Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides
- Add the tomato slices to the skillet, arranging them over the potato and onion mixture – cover and cook for 1 minute
- Break the eggs into a bowl. Add the green onions, salt, and pepper and mix with a fork
- Pour in the potato, egg, and onion mixture – stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes.
- Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown
- Slide onto a platter, and serve
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