Love omelettes? Then you should try out this leek and sweet potato omelette asap!
Omelette is one of those dishes that are great for using up left-overs. Left-over roast veg? Make an omelette. Left over bolognese? Why not toss in into a omelette! And the other day, after making a sweet potato bake (recipe will be up soon) I had some sliced sweet potato left over.
And as I’m not the one to throw away food. I literally never, NEVER throw away food unless it’s too old to eat. And even if it’s only a mouthful I’ll keep it in small cups. Sometimes the fridge gets a bit over crowed with cups with mouthfuls of food. But that’s ok. I’ll use it in a omelette or eat it as a snack! Works perfectly fine!
So anyway I had these sweet potato slices, and I had a leek I needed to use. So I made this leek and sweet potato omelette! Like I said, an omelette is always a good thing to make whenever you got some bits and bobs you need to use.
To add a bit of umami to this leek and sweet potato omelette, a dash of parmesan and a pinch of rosemary was thrown in as well. As you can see, omelette is the ultimate use-what-ever-you-have-in-dish. The beauty with this is that even though you’re using eggs as a base, every omelette will taste differently (when using different ingredients obviously). You can make it spicy, herby and even sweet if you want.
This leek and sweet potato omelette is great both warm and cold and is great for lunch or if you want a light dinner! Or why don’t you have it for brunch? You could even have it as a filling snack by just having a quarter. I did.
- 5 eggs
- 1 tbsp water or milk
- 0.5 tbsp fresh rosemary, chopped
- ¼ cup parmesan or pecorino, packed ( 20 g)
- One small sweet potato (100 g)
- 1 cup sliced leeks (about 70 g)
- Salt & pepper
- Whisk eggs together with water. Add parmesan and finely chopped rosemary and a pinch of salt and whisk until corporated. Set aside.
- Peel and thinly slice your sweet potato with a sharp knife or with a mandolin.
- Cook the sweet potato slices for a couple of minutes. Once cooked, drain and set aside.
- Fry the leeks in a small knob of butter on medium heat until softened.
- Add the sweet potatoes, fry and toss around so the leeks and potato slices are mixed together.
- Pour over egg mixture.
- Cook on medium heat, and when the outer edges are cooked, gently with a spatula drag these edges towards the center. Repeat until the egg is almost cooked.
- Turn on your grill in your oven and cook for a couple of minutes or until the top is slightly browned.
- Remove from pan, cut into quarters and finish with a sprinkle of fresh rosemary.