Sweet potato omelet

Posted by corneliaskitchen on 03/08/2013 · Leave a Comment 

Longing for spring to let her first warm sunrays to dance on my skin…

To let me smile till deep into my heart, knowing that we first will have a other winterly week ahead.
I felt like creating my own sun. This sweet potato omelette gives me a smile and warm memories of the Spanish sun.

What do you need: for 2 servings

– 5 large eggs
– 2 small sweet yams (potatoes) sliced – ​​(about 2-3mm)
– 2 cloves finely chopped garlic
– 2 small finely chopped shallots
– 15 grams of finely chopped parsley
– 1 teaspoon curry (sweet)
– 2 tablespoons fat yogurt
– Pinch of pepper
– Pinch of salt
– Springform (ø 18 cm)

How to prepare:

Boil the potatoes until they are medium soft, then rinse with cold water.
Fruit in a frying pan the garlic and onion.
Beat the eggs, yogurt, parsley, salt and pepper and the onion mixture together.
Preheat the oven to 180 degrees celsius.

Start by filling the greased springform pan, layer by layer. As a first layer the potato, followed by a layer of egg mix, followed by potato, and so on.

Cook the omelette for 40 min in the oven.

Enjoy the sun feeling.

Filed under eggs & poultry, lunch, spring, vegetarian · Tagged with eggs, lunch, omelette, quick, sweet potato, vegetarian