Spanish Sweet Potato Omelette with Feta

Name: Spanish Sweet Potato Omelette with Feta
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Ingredients: 2 tablespoons olive oil; 1 large Spanish onion (finely sliced); 3 sweet potatoes (peeled and cubed into 2cm squares); ½ teaspoon smoked sweet paprika; ¼ teaspoon ground cumin; 200 g feta; 5 eggs (medium, whisked together); 28 g fresh coriander (large handful, roughly chopped); 28 g fresh mint (large handful, roughly chopped); 28 g fresh parsley (large handful, roughly chopped); 75 g roasted red peppers (shredded)

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This Spanish Sweet Potato Omelette with Feta is rich with flavour and plenty of fresh herbs. Ideal for a light lunch.

Table of Contents

You’ll love how easy this Sweet Potato Omelette is to prepare. I recommend baking the Spanish Omelette in the oven instead of the traditional method of cooking in a large frying pan, it doesn’t make a difference to the end result and is so much easier to cook this way.

This is my go-to dish when I’m hosting a party or get together as it’s so easy to make ahead of time and is delicious served at room temperature so lasts well for a couple of hours on a buffet table.

Why You’ll Love This Sweet Potato Omelette

A lovely twist from regular Spanish Omelette (aka Spanish Tortilla) as it switches out regular white potatoes for sweet potatoes.
It simply bursts with flavour and spring like freshness, rich with the sweet potato but cool with feta and then packed with fresh coriander, parsley and mint.
Easy to prepare and by baking it in the oven it cooks evenly.
Great to make ahead and delicious warm or cold. Perfect to take on picnics, delicious for brunch and lovely to serve to a crowd or large family.

Ingredients Needed

Olive oil. This is my preferred cooking oil but you could use vegetable oil or coconut oil.

White spanish onion. You could also use red onion if you prefer which would be a little sweeter.

Sweet potatoes. You want regular sized medium sweet potatoes. Make sure they are firm and fresh. You need to dice and cook these off first prior to assembling the rest of the ingredients.

Feta. You don’t need any special feta for this recipe. You can swap it out for goat cheese for a milder taste.

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Fresh herbs. This omelette is plentiful with large handfuls of coriander, mint and parsley.

Spices. Smoked sweet paprika and ground cumin add the perfect seasoning here.

Roasted red peppers. These are from a jar and are simply delicious topping the omelette for serving. They add a little piquancy but they are optional.

How To Make Spanish Sweet Potato Omelette

For full recipe instructions go to the recipe card at the end of this post.

Caramelise the Onions: Heat olive oil in a saucepan. Add onions and cook on low heat for 20 minutes until caramelised.

Cook the Sweet Potatoes: Add sweet potatoes, stir to coat in oil, cover with a lid, and cook for 45-60 minutes until softened.

Prepare the Baking Tin: Preheat oven to 180°C / 160°C fan / gas mark 4 / 350°F. Line and grease a 20cm (8-inch) baking tin.

Add Feta & Eggs: Remove the pan from heat. Crumble in feta, stir gently, then add eggs, herbs, and seasoning. Mix lightly.

Bake the Tortilla: Spoon into the baking tin, smooth the surface, and bake for 40-45 minutes until golden.

Cool & Serve: Let cool in the tin for 30 minutes, then turn out. Serve warm with roasted red peppers on top.

FAQs

Can you make it in advance?

Yes, this Spanish Omelette keeps well for up to 3 days stored in the fridge in an airtight container.

What is the best way to store the Spanish Omelette?

You can store it in an airtight container in the fridge for up to 3 days but allow it to come to room temperature before serving or re-heat in the oven for 15 minutes.

Can you freeze it?

Yes, you can freeze this Sweet Potato Omelette. Allow to cool completely then wrap it tightly in plastic wrap and double wrap in aluminium foil. Then either place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, thaw in the fridge overnight. You can re-heat in the oven for 15 minutes if you want to serve it warm.

Flavour Variations

Chorizo Red Pepper. You could add the roasted red peppers into the omelette and use chorizo instead of the feta.

Spinach and Goats Cheese. Add a large handful of wilted spinach and swap out the feta for goats cheese.

Serving Suggestions

Fresh salad. My favourite way to serve this Spanish Sweet Potato Omelette is with plenty of peppery rocket. But any fresh green salad would be delicious.

Tapas style. You could even bake this omelette in a 20cm (8 inch) square baking tin instead and cut it up into small squares to serve tapas style, as canapes or on the buffet table.

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