Sweet potato, red chili and harissa Spanish omelette with manchego
Adam Ragusea · ♥ 41.9K likes · 1.9M views · 11 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole medium onion
- green onions
- 1 whole sweet potato
- fresh red chilies
Slice the onion and the white parts of the green onions thin; slice the green parts diagonally and keep them separate. Quarter the sweet potato and slice thin; slice the chilies, seeds and all; chop the rosemary.
A creative version: sweet potato, green onion, chili
- rosemary
- olive oil
Caramelize the onions in a little olive oil on medium, stirring almost constantly, 5 minutes; add the sweet potato and keep stirring.
- harissa
- 6 whole eggs
When the potatoes are about half cooked add the chilies; when they start to break, add the rosemary and harissa and fry a minute.
- ½ tsp salt
- manchego
Stir hot into the beaten eggs for a couple of minutes with half a teaspoon of salt, grate in manchego and stir in the green onion tops.
Back into the pan on medium, then down to low; when mostly cooked, turn out onto a plate, return, and finish a couple of minutes on medium.
Cooking, flipping and rosemary flowers