Got Sweet Potatoes? Make this IRRESISTIBLE Sweet Potato Omelette

This Spanish Sweet Potato Omelette is seriously what amazing food is all about. Its got a ton of flavors, we´re talking sweet & savory goodness, it´s easy to make and it comes together in just 40 minutes. Serve it for breakfast, lunch or dinner, either way, the flavors will blow you away.

This omelette is very similar to the classis Spanish omelette, known as tortilla Española. With the only difference being that we´re using sweet potatoes instead of regular potatoes. And let me tell you, those sweet potatoes, truly elevate the flavors in this omelette.

I peeled the sweet potatoes to make this omelette, but you can totally keep the skins if you like. Just make sure to scrub the sweet potatoes completely clean. I also used a large brown onion. But you can also use sweet onions if you like, though it is not very common.

TIPS & TRICKS to Make this Recipe: The most important part about this recipe is to use a great nonstick fry pan. Otherwise the egg mixture will stick to the fry pan and you will end up with a huge mess. Also make sure to use high-quality olive oil. As this is what truly flavors the omelette.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL I USED
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Sweet Potato Omelette

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Spanish Sweet Potato Omelette | Tortilla de Boniato

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8 slices

Calories 284 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 1/4 lbs sweet potatoes 1 kilogram
• 1 large onion
• 6 cage-free organic eggs
• 1/2 cup extra virgin olive oil 120 ml
• pinch sea salt
• dash black pepper

Instructions

1. Peel, wash and pat dry the sweet potatoes, then cut into small 1/2 inch (1.25 cm) pieces, roughly chop the onion and crack the eggs into a large bowl, season with sea salt & black pepper and whisk together

2. Heat a large nonstick fry pan with a medium heat and add in 1/2 cup extra virgin olive oil, after a couple of minutes add in the onion and mix with the olive oil

3. Once the onions are translucent, about 3 minutes, add in the chopped sweet potatoes, mix together so the sweet potatoes are fully coated in the olive oil, mix every 4 to 5 minutes so everything evenly cooks

4. After 20 to 25 minutes and the sweet potatoes are golden fried and fully cooked through, season with sea salt & black pepper, mix together, then transfer the mixture into the bowl with the eggs, making sure to shake off any of the excess olive oil, mix together and set aside

5. Heat the same pan with a low to low-medium heat, there should be some olive oil left in the pan, if not, add in about 1 tablespoon (15 m)

6. After 5 minutes add the egg mixture into the hot pan, make sure everything is in a single layer

7. After 3 to 4 minutes it´s time to flip the omelette to cook the other side, using a plate that is a bit smaller than the pan, place it over the pan, place one hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, using a spatula, compact the outer edges toward the center to give it that classic rounded edge

8. Once the omelette is cooked on both sides, about 4 minutes per side, remove from the heat and transfer into a serving dish enjoy!

Nutrition Facts

Spanish Sweet Potato Omelette | Tortilla de Boniato

Amount Per Serving

Calories 284 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 123mg41%

Sodium 118mg5%

Potassium 503mg14%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 6g7%

Protein 6g12%

Vitamin A 18277IU366%

Vitamin C 4mg5%

Calcium 61mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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