Spanish Sweet Potato Omelette with Feta

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Spanish Sweet Potato Omelette with Feta

Spanish Sweet Potato Omelette with Feta makes for a deliciously light spring lunch, utterly tasty and satisfying.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: spanish

Servings: people

Calories: 381kcal

Author: Georgina Hartley

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

Metric - US Customary

Instructions

Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.
Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 - 60 minutes or until the potatoes are softened.
Meanwhile pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and line and grease a 20cm (8inch) baking tin.
Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.
Pour in the eggs, add the herbs with plenty of seasoning and mix together.
Spoon the mixture into the baking tin, smoothing down so the surface is flat.
Place in the oven and bake for about 40-45 minutes until just browning.
Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
Serve with the roasted red peppers piled on top.

Notes

*Packets of herbs from the supermarket usually come in 28g bags - these are a perfect size for this recipe.

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.

Make in Advance. It keeps well for up to 3 days stored in the fridge in an airtight container.

Store. 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.

Freeze. 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.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of pie, assuming the pie is cut into 10 servings.

Nutrition