Spanish omelette with sweet potato
Spanish omelette is a bit like Paella in the sense that there are literally hundreds of variations and ways to make it beyond the famous "tortilla de patatas" (omelette with fried potato and, sometimes, onion). You can add spinach, courgette, peas, chorizo, mushrooms etc. and make it into a full meal rather than a tapa (if you don't eat all the omelette, it makes an excellent sandwich filling for lunch the next day). I made this with one of my favourite cooking utensils - a frying pan with an extractible handle. I love it because I can finish off omelettes in the oven rather than having to flip it (I know that's cheating @jnavarro 😉). Yesterday evening I made this filling omelette for dinner with sweet potato and other ingredients in the fridge that I needed to use up. And I boiled the sweet potato rather than frying it, which I sometimes do when I make regular tortillas too.
Spanish omelette with sweet potato
Spanish omelette is a bit like Paella in the sense that there are literally hundreds of variations and ways to make it beyond the famous "tortilla de patatas" (omelette with fried potato and, sometimes, onion). You can add spinach, courgette, peas, chorizo, mushrooms etc. and make it into a full meal rather than a tapa (if you don't eat all the omelette, it makes an excellent sandwich filling for lunch the next day). I made this with one of my favourite cooking utensils - a frying pan with an extractible handle. I love it because I can finish off omelettes in the oven rather than having to flip it (I know that's cheating @jnavarro 😉). Yesterday evening I made this filling omelette for dinner with sweet potato and other ingredients in the fridge that I needed to use up. And I boiled the sweet potato rather than frying it, which I sometimes do when I make regular tortillas too.
Cooking Instructions
- 1
Boil the sweet potato until the pieces are soft enough to mash. While it is cooking, sauté the onion in olive oil with the courgette and leek, all finely chopped. Once they are soft and sweet, add the mushrooms and stir for another few minutes.
- 2
Mash the sweet potato in a bowl and ad the eggs. Whisk with a fork (you can whisk the eggs separately if you want and then add, but I find that the more ingredients, the less it adds to the fluffiness of the final omelette). Add the cheese and mix well.
- 3
Finally add the pan ingredients and any others you are going to add. Wipe the pan clean and add some olive oil (about a dessert spoonful). Heat and when the oil is hot, add the omelette mix.
- 4
Put the oven on high. Leave for about 4 minutes over a moderate-to-high heat, it should be hot enough to be bubbling at the sides as in the first video. When it is cooked on the bottom and the top of the sides are starting to change colour, transfer the pan to the oven, turn on the grill, take the pan handle off and close the oven.
- 5
Leave for about 5 minutes in the oven. Instead of staying in the kitchen, I started doing something else (classic 😅), and left it a bit too long so it was a bit overdone on top. But it was still delicious! I served it with a few espárragos.
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