Sweet Potato Spanish Omelette
Eggs are a great source of protein, so this dish is a brilliant way of getting protein and plenty of veg into your diet. This omelette provides everything a healthy dish should: protein, slow-release energy and plenty of vitamins and minerals from the colourful vegetables.
Recipe - SuperValu Online
Sweet Potato Spanish Omelette
Prep Time15 Minutes
Servings1
Cook Time20 Minutes
Ingredients
1 pinch Black Pepper
100 g Chopped Tomatoes
4 medium Eggs beaten
80 g Mushrooms chopped
0.5 - Onion chopped
1 tsp Paprika (optional)
1 tsp Rapeseed Oil
0.5 - Red Pepper diced (any colour pepper will do, add as much colour as you wish)
1 pinch Salt
30 g SuperValu Feta Cheese crumbled
1 handfull SuperValu Spinach
150 g Sweet Potatoes peeled and finely diced
Directions
- Preheat the grill to a medium-high heat.
- Warm the oil in a medium ovenproof frying pan over a medium heat. Pan-fry the diced sweet potatoes for 3 to 4 minutes, until starting to soften. The smaller you chop the sweet potato, the quicker it will cook. Add the chopped onion and let it sweat for another 2 minutes. Add the pepper and mushrooms and fry for 3 minutes, stirring continuously. Pour in the chopped tomatoes, add the spinach and paprika, if using, and mix well.
- Pour the beaten eggs over the vegetables in the pan. Do not mix, but rather tip the pan so the eggs run evenly across the whole pan. Season with salt and pepper. Cook for a further 3 to 4 minutes, until the bottom begins to set, making sure the base doesn't burn. Place the pan under the grill for about 5 minutes to cook the top. Add the crumbled feta at this point. The omelette is done when the eggs have completely set.
- Tip the omelette out onto a plate and cut into wedges to serve.
15 minutes
Prep Time
20 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Saxa Pepper Black Ground (25 g)
€1.40€56.00/kg
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
Daily Basics Mixed Weight Eggs (12 Piece)
€2.29€0.19 each
SuperValu Closed Cup Mushrooms (250 g)
Only 79c
€0.79€3.16/kg
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
Funky Soul Paprika (39 g)
€0.89€22.82/kg
SuperValu Irish Rapeseed Oil (500 ml)
€3.29€6.58/l
Loose Red Pepper (1 Piece)
€0.95
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Greek Feta Cheese (200 g)
€1.39€6.95/kg
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
SuperValu Loose Sweet Potato (1 Piece)
€0.99
Recipe
- Preheat the grill to a medium-high heat.
- Warm the oil in a medium ovenproof frying pan over a medium heat. Pan-fry the diced sweet potatoes for 3 to 4 minutes, until starting to soften. The smaller you chop the sweet potato, the quicker it will cook. Add the chopped onion and let it sweat for another 2 minutes. Add the pepper and mushrooms and fry for 3 minutes, stirring continuously. Pour in the chopped tomatoes, add the spinach and paprika, if using, and mix well.
- Pour the beaten eggs over the vegetables in the pan. Do not mix, but rather tip the pan so the eggs run evenly across the whole pan. Season with salt and pepper. Cook for a further 3 to 4 minutes, until the bottom begins to set, making sure the base doesn't burn. Place the pan under the grill for about 5 minutes to cook the top. Add the crumbled feta at this point. The omelette is done when the eggs have completely set.
- Tip the omelette out onto a plate and cut into wedges to serve.