Sweet Potato Spanish Omelette

David spanish omelette David 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. 

1 person 20 minutes 15 minutes


  • 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


  1. Preheat the grill to a medium-high heat.
  2. 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.
  3. 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.
  4. Tip the omelette out onto a plate and cut into wedges to serve.

Good source of vitamin A.

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