Go Back

Leek and Sweet Potato Omelette

Leek and Sweet Potato Omelette
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2


  • 5 eggs
  • 1 tbsp water or milk
  • 0.5 tbsp fresh rosemary chopped
  • 1/4 cup parmesan or pecorino packed ( 20 g)
  • One small sweet potato 100 g
  • 1 cup sliced leeks about 70 g
  • Salt & pepper
  • Butter


  • 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.