/ / /

I’ve made some small changes to this typical Spanish Dish that I love so dearly. I have swapped the white potatoes for yams, and the 5-7 eggs for 3 eggs and 1 cup of egg whites. I also use a lot less oil (my mother-in-law uses a 1/2 litre!) and a non-stick skillet. This is perfect warm or cold, as a party appetizer cut into squares, or as a pre/post workout meal. The whole family loves it and it is often found sitting on the counter top at my house. Que Disfruten!

Ingredients:

4-5 medium Sweet Potatos

2 medium onions ( I used red sweet here, but white look nicer when cooked)

3 eggs and 1 cup egg whites

Olive Oil (for cooking)

Salt and Pepper

Sautee peeled and sliced sweet potatoes and onion together with some olive oil in a non-stick skillet. Add some salt and pepper and continue on med/low heat, stirring every so often for approx. 20-30 minutes until mixture looks likes picture in step 2.

In a separate bowl whisk together egg whites and eggs (picture here is done with 7 full eggs which is fine- just higher fat content). Add some salt and pepper to taste.

when sweet potato mixture is ready, add immediately to egg mixture and stir quickly- you want to slowly “cook” or temper the eggs without scrambling them. Keep stirring for a minute and return to pan ( I like to use a smaller, higher lip pan for this part to make a more condense “cake” looking omelette).