Kumara Spanish Omelette

    30 minutes

    A Kiwi twist on Spanish omelette using kumara or sweet potato with rosemary, capsicum, corn and cheese.

    2 people made this

    Serves: 3 

    • 4 eggs
    • 1 cup milk
    • fresh rosemary
    • black pepper
    • 2 small/1.5 large kumara
    • 1/2 green capsicum
    • 1 cup frozen corn
    • 1 cup edam or cheddar cheese, grated
    • 1 teaspoon ground paprika
    • cooking oil

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the kumara in the microwave or oven until almost done. Cut into pieces approx 2cm x 2cm.
    2. In a large frying pan with a little cooking oil, cook the corn adding the chopped capsicum and then the kumara. Continue until all are done.
    3. Beat the eggs together with the milk.
    4. Ensure the vegetables are spread evenly over the frying pan and then pour over 3/4 of the egg mixture. Continue to cook until the omelette is solid most of the way through.
    5. Sprinkle the cheese and then the paprika evenly on top and place the pan under the grill until the cheese is well melted. Pour over the remainder of the egg mixture, sprinkle rosemary and black pepper on top and return to the grill until cooked right through.
    6. Divide into portions and serve hot or cold.
    7. Serves two to three.

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