Budget-savvy sweet potato and wurst tortilla
1-2 tablespoons vegetable oil
100g wurst 1 large sweet potato, peeled and cut into 3mm slices 1 green or red chilli, finely chopped Freshly ground salt and black pepper
4 large eggs
Add the wurst and stir for a couple of minutes, then add the sweet potato. Add the chilli and seasoning and give everything a good stir. Cover with a lid, turn down the heat very low and cook gently for about 20 minutes until the sweet potato is soft.
Meanwhile, beat the eggs with some salt and pepper in a bowl. Once the onion and potato mixture is cooked, turn the heat to medium and pour in the beaten eggs. As the eggs start to set, use a spatula to draw in the edges to the middle of the pan, so that the runny egg collects at the sides. When no more runny egg is left, take the pan off the heat.
This is the tricky bit. Place a large plate over the the pan, take a deep breath and invert the pan over the plate, so the cooked side is on top. Put the omelette back on the heat for a minute or so to brown the base. If this sounds too precarious an operation, simply leave the omelette in the pan and place it under a moderate grill to brown the top.
To serve, cut the omelette into wedges and accompany with salad. Enjoy warm or cold.