Recipe: Sweet Potato Spanish Omelette


  • 1 medium sweet potato, peeled
  • 3 tbs olive oil
  • 1 small zucchini, sliced
  • 5 Free Range Australian Eggs
  • 50 ml milk of choice
  • 1 medium brown onion, finely diced
  • 1 medium carrot, finely chopped
  • 2 tsp curry powder
  • 2 tbs garlic chives, chopped


1. Slice sweet potato into 1/2cm thin slices.

2. Coat sweet potato in 2tbs olive oil & place onto a 24cm diameter fry pan, evenly covering the base of pan.

3. Turn stove on medium heat & place lid on fry pan. Cook until sweet potato is cooked though.

4. In a large bowl, place 5 eggs (whites & yolk) & whisk. Add milk, onion, carrot, garlic chives & 1 tsp curry. Mix. Add 1 tbs olive oil & mix.

5. Pour over cooked sweet potato in pan. Reduce heat to low and cover with lid to cook evenly for approx 10min. Take off lid, top with sliced zucchini & remaining curry.

6. Place under heated grill without lid until top is crispy & golden brown.

7. Remove from pan, slice & enjoy.