Yams and Feta Omelette

 

SWEET POTATO FRITTATA | Recipe | Nutritionist Rhiannon Lambert

Video taken from the channel: Nutritionist Rhiannon Lambert


 

4 Sweet Potato Breakfasts

Video taken from the channel: Tasty


 

Haste’s Kitchen Sweet Potato, Spinach and Feta Frittata | Waitrose

Video taken from the channel: Waitrose & Partners


 

Prawns & Feta Omelette Gordon Ramsay

Video taken from the channel: Gordon Ramsay


 

Sweet Potato Spanish Omelette | Mmhmm

Video taken from the channel: eatahfood


 

Easy Frittata Recipe Vegetarian Recipe

Video taken from the channel: Woolworths


 

Ultimate Spanish Omelette | Omar Allibhoy

Video taken from the channel: Jamie Oliver


INGREDIENTS 6 large Eggs 560 g Sweet Potato ½ cup Feta Cheese 1 large Tomato 1 medium Capsicum 1 cup Mushrooms 1 cup Spinach 1 clove Garlic 2 wedge Lemon ¼ cup Basil Leaves 1 serve Extra Virgin Olive Oil. 6 large Eggs. 560 g Sweet Potato. ½ cup Feta Cheese.

1 large Tomato. 1 medium Capsicum. 1 cup Mushrooms. 1 cup Spinach.

1 clove Garlic. 2 wedge Lemon. Place sweet potato on prepared tray and lightly spray with oil. Bake for 20–25 minutes or until golden and tender.

Transfer to a large bowl and set aside to cool slightly. Add feta and spinach and toss gently to combine. Sweet Potato & Feta Omelette. Method: Heat the oil in a small shallow frying pan. Add the onion and gently fry until almost soft.

Add a sprinkle of salt to the onion as this will stop the onion from burning as it draws out the moisture. Next add the grated sweet potato. Bring a saucepan or steamer of water to the boil.

Peel and chop the sweet potato into small cubes (the smaller they are, the quicker they will cook) and then steam or boil them for 15 minutes, with the lid on. Chop the onion and peppers and crush the garlic. Cut the feta cheese into 5-6 cubes. Method 1. Preheat the grill to high. Heat the olive oil in a medium, non-stick frying pan over a medium heat.

Add the onion and 2. Meanwhile, boil the broccoli in water for 3 minutes, until al dente. Drain and stir into the potato. Arrange the sweet potatoes and peppers in an even layer in the bottom of the skillet.

Sprinkle black beans over the vegetables in an even layer. Whisk the egg mixture one last time and pour it into the pan. Crumble the feta with your fingers or a fork over the top of the frittata. Method Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender.

Julienne the onions. Heat some oil in a frying pan and cook the onions over a low-heat for around 10 minutes. The onions should become caramelized, soft and transparent; not. In a small bowl, whisk eggs, green onion, milk and seasonings until blended.

In a large nonstick skillet, heat butter over medium-high heat. Pour in egg.

List of related literature:

Add the remaining tablespoon each oil and cheese, along with the parsley, and mix well.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Whisk eggs and season with sea salt and pepper then pour over potato and feta.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
from 4 Ingredients Gluten Free
by Kim McCosker, Rachael Bermingham
4 Ingredients, 2011

In the recipe my aunt shared with me, it was simply feta cheese, parsley, diced scallions, eggs, and black pepper.

“The Sandcastle Girls” by Chris Bohjalian
from The Sandcastle Girls
by Chris Bohjalian
Simon & Schuster UK, 2012

Sprinkle with the feta and bake, uncovered, for 20 minutes, until the mixture is bubbly and the feta is golden brown on top.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything
by Joanne Stepaniak
Book Publishing Company, 2016

Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold over the filling.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Sweet, sour and peppery greens are mixed together to make main different dishes, including this light omelette, which is really more like an Italian frittata.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Remove from the heat and add the olives and feta cheese, then sprinkle parsley on top and season with black pepper and lemon juice to taste.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Use one of the coarse herb salts, omit the feta, and add red pepper strips instead of asparagus.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Some people add a bit of cubed boiled potato to the omelet mixture.

“My Bombay Kitchen: Traditional and Modern Parsi Home Cooking” by Niloufer Ichaporia King
from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking
by Niloufer Ichaporia King
University of California Press, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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41 comments

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  • I often make this recipe following his direction almost to the letter except for the olive oil. It breaks my heart and my wallet to fry with it. Amazing recipe! We love it for dinner with a green salad. Thank you Omar and Jamie Oliver for giving these wonderful people exposure.

  • We have in Palestine a similar recipe, its “mba’thara” we chop the potatoes into cupes and we fry it with small choppd onion, then we add the egg with a pinch of dried coriander.

  • I cringed when he used all that olive oil! It’s like gold dust here in U.K. sunflower oil works just as well and that works for me. ��

  • I’ve made thousands of Tortillas, I learned while living in Spain with Spaniards and ive never seen the 15 minutes waiting period. Neither have I ever seen them start with the onions. You made a nice tortilla, but I certainly think, actually I know that your waiting period is unnecessary. In fact doing it your way, I can see the problem of mistakenly beginning to cook the eggs in the bowl if the potatoes are still how.

  • zoom in more, I cannot see the ”hands”, wannabe-original, ”Nin0”, olive-oil, ”that’s a flying saucer, not an omelette”, salt n pepper, 2 ppl having a comment-war, camera and ”zoom-in-more” comments

  • I wish they would have made like sweet potato muffins or pancakes or smoothies. Something actually sweet, because I can’t eat eggs but I like the idea of a sweet potato breakfast

  • The best instructional cooking video ever, easy to follow, the result is a beautiful tasty Spanish tortilla. I felt like I was in Barcelona. Thank you Omar

  • Just made this… tasted delicious, although I had a bigger pan, so it was much flatter at the end… I need to invest in a smaller pan. Also my onions and potatoes on high heat at the beginning for 10 minutes got quite burnt. I know what to do in future though and hey, it tasted amazing!

  • This is by far the best Tortilla recipe I have ever tried. Mixing the eggs with the cooked potatoes and onion and letting them rest is genius! A Million times better than the Jamie Oliver recipe which terrible:)

  • This one is ridiculous. For a breakfast, no one will have the time to do this. This is more like a party or a gathering type of preparation.

  • Besides its ridiculous to use that amount of oil to fry potatoes for an omelette. You can fry them in the pan you are going to use for the omelette, add other ingredients and then the beaten eggs. ����‍♀️

  • If you heat olive oil too much it becomes carcinogenic (causing cancer). Also, the idea of reusing oil also sounds disgusting somehow.

  • I’ve always used 2 pans. Small one first! But if it doesn’t stick. No problem. It’s always nice to bring a perfect looking dish to the table.

  • Me: cooking sweet potato my own way, taking some tips from another of their vids, but letting this one play without watching because the music is dope

  • wish he was my dad and he can cook for me and teach me how to cook, on the other hand itd be pretty scary too. i prolly get my ass whooped with the results i have now

  • Slow down, Gordon. Video editing is great and all, but you said, “season”. I love some season, but I waited for you to have more seasons on your shows. Shouldn’t you at least release the seasons that you use to cook as fast as you release them when cooking? Stop leaving me with more questions lol. I love your cooking videos. Thank you! ��

  • I had to make a vegetarian version and w/o cheese because I’m lactose intolerant. Still just the flavors of the spices made my day!! Yes this is eggs to a different level. I’d like to see the list of recipients as I can’t understand the name of the herb he puts on top of the eggs. Thank you. I did love this is very easy to make.

  • Looking for shrimp for dinner, too? Learn how to make our House favorite, Voodoo Shrimp, https://www.youtube.com/watch?v=4_H2eWzDTzg and see why it’s the star of the show!

  • You know the more I watch tasty videos the more I realize… They seem lacking, underwhelming, uninspired. They don’t really challenge my ability to cook and don’t really give me any ideas. They are just a bunch of cheap lazy work arounds and I’m realizing that’s not really what I’m looking for. I want to be challenged, I want to learn something, I want to be inspired. Tasty videos just don’t seem to do that for me. Seriously considering unsubbing. Sorry tasty.

  • Actually I prefer sunflower oil over olive oil in this recepie, because the sunfloweroil is less dominant in taste and so enhances the onion and potato. Still both versions are delicious, it’s up to you!

  • Stop saying ‘Couple of minutes’, ‘Few ounces of’, ‘A little bit’ or at least be specific in the description, those little things matter..

  • For some reason, fresh oregano is just an awful taste to me. so tart and peppery? not sure how to describe the flavors. We put some in a cucumber and yogurt dip the other day and it was inedible. Am I nuts?

  • I just tried this without the prawns this morning and with some fresh red chilli �� and some flakes for extra heat. It was so �� lovely

  • I tried this recipe and  the taste was ok. My problem was that it seemed to emit little jolts of electrical current into my mouth that made my tongue sore….I decided to give the rest to my cat Jesus, but it made his tail hair stand on end and he sparked a bit..
    Not recommended!!

  • I love that you do these internet shows, It is very inspirational for me. I find myself sometimes too passionate for the amount of knowledge I have about cooking, I sometimes get in my own way. Thank you again chef, you really lend amazing perspective to such an expansive and versatile art form!

  • Come on Tasty. Don’t be lazy and just say how you licensed the music. This is YouTube. People always want to know what the song is.

  • here is an easier and quicker alternative to the first recipe. it allows the sweet potato to shine more and you can eat it for all kinds of meals, use it as a garnish or show off. it does take around 1hr, sweet potato isn’t easy to cook quickly in the oven, but for other meals or if you have time to kill it’s totally worth it!
    it uses 3 lbs (1.3kg) of sweet potato, so adjust the rest to however much your potatoes weigh

    ingredients
    -3lbs sweet potato
    -1tsp cayenne pepper
    -1tsp chilli powder
    -1tsp salt
    -1/2cup (100g) brown sugar (you can use less or more depending on how sweet you want the taste)
    -3/4cup-ish (180g) MELTED butter (vegan butter, dairy free etc works just as good)

    method
    1. slice washed and dried but unpeeled potatoes into thin slices like in the video, you can use a mandolin or other tools
    2. add the sliced potatoes into a bowl and add all the other ingredients
    3. mix and coat the potatoes evenly. if it’s too dry, add more melted ‘butter’
    4. on a clean flat surface, lay the potato slices in a line so that they slightly overlap each other. make lines of around 15 slices.
    5. starting from the slice that isn’t laying on top of any others, roll the slices up so that they form a burrito-like shape that’s the rose!
    6. place the rolled up potatoes into lined muffin, cupcake etc pans that will support their shape. you could also bake them all together in one larger pie pan using parchment to support them. you could also use toothpicks to help hold the rolls together if you find them falling open.
    7. bake them for 40ish minutes at 400f/200c until they appear cooked all the way through, larger slices may take longer
    8. done!! i adapted this from somewhere else but i don’t remember the source.

    you can serve this in so many different ways. as a topping/garnish for a warm pasta or baked dish, alongside a veggie burger and some yummy veg, with a variety of salads etc. if you ate it for breakfast, i think a few on their own are amazing! but to make a bigger meal out of it, eating them warm with vegan sausages and beans would make you feel like royalty. so many possibilities:-)

  • Great recipe… does it stay runny inside once it cools down though?! I cook mine slower and longer as i like my tortilla room temperature with a tomato salsa. It is more firm in the centre but still moist and springy.

  • Definitely would cook these for some kind of brunch or lunch. I just can’t make myself cook anything past basic eggs for breakfast (and that’s assuming I don’t go for some kind of cereal or oats)

  • The first recipe for the little sweet potato cups would be super cute for a brunch…..My little girl just brought a sweet potato home from her school garden and I wanted to do something fun with it. I think I am going to make my own version of the sweet potato quiche. I really like the idea of using the potatoes as a crust ���� Also, I love the way the one in the loaf pan came out!

  • Hey so I watch the Insta videos but tbh i didn’t watch this I just came here to ask why you’re wasting my time by having a name that isn’t BuzzFood

  • Got my truck back…wasn’t just my turbo out, my throttle pedal sensor went out also. Well, might as well get an oil change too…$3600 later…smh

  • Made the sweet potato hash for breakfast this morning! It was a big hit with the husband! Not sure if the kids would have liked it cause we ate it all and feed them pancakes! #SorryNotSorry

  • You missed simple breakfast called Cek Mek.. Fried sweet potato dough with burst of sugar syrup inside.. We eat it during breakfast in east coast Malaysia.So good.

  • is anyone else disappointed at how much of the vegetables they wasted in the hash? news flash, you can use the top part of the bell pepper and the white part of the green onion!! –

  • This is the first time and the best omelette I have ever cooked. Followed everything Ramsay mentioned here. My wife loved it. So as my kids. Will do it again. Thanks Chef!��

  • What a great idea using sweet potato, looks delicious, the first time I had Spanish omelette was in a cooking class in Barcelona, it was the first lesson ❤️��

  • I tried to buy some feta just yesterday but unfortunately it seems to be terribly tricky to find here in Italy! Waitrose I need you in my life again! ������‍��������

  • I got some recipes for y’all to do:
    Thanksgiving Desserts
    Halloween snacks
    Foods that preteens can make
    Healthy dinner food
    Veggie foods
    Italian food
    Dog treats (Just Incase, someone wants make something for their pets)
    Pancakes foods

  • Looks great and fairly easy and doable. I live in Spain and can buy good tortillas easily, but would love to make it at home. Thank you for the recipe. Just one request. Please set more examples of sustainability in your videos. That aluminum foil could easily be replaced by a plate, they did not have any alu-foils back in the days when the recipe originated anyway. Besides much nicer to see those lovely ceramic plates. You guys can easily set the right examples through your popularity and save the planet just a little bit more. Thank you again. All the best..

  • HAHAHAHHAHHA I Cut myself bad on a mandolin slicer a year ago while cutting vegetables. Tried to get a cucumber slice out because I’m a perfectionist and ended up in me bleeding for 45 minutes ;-; bad memories lmbo.