Bud­get-savvy sweet potato and wurst tor­tilla

The Jewish Chronicle - - KOSHER -

Serves four


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.

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