NORTH CAROLINA SWEET POTATO SPANISH TORTILLA OMELET

This Spanish-style open omelet is perfect for breakfast with grilled sausages, crisp bacon or sautéed ham. Add a dollop of sour cream and a spoonful of tomato/avocado salsa to really make it special.

4 medium North Carolina Sweet Potatoes
1/4 cup light olive or vegetable oil
1 clove garlic, finely chopped
1 medium white onion, finely chopped
2 (3-inch each) Jalapeno peppers, seeded and finely chopped
3 tablespoons parsley, minced
2 tablespoons fresh cilantro, minced
Salt and Freshly Ground Pepper, to taste
6 large eggs

Peel sweet potatoes, cover with water in a large pot. Boil gently for 20 minutes until potatoes are just tender. Do not overcook. Drain well in a colander. When cool, cut into half-inch rounds.

Add 2 tablespoons oil to a large 12-inch non-stick sauté pan or skillet. Saute garlic, onions and peppers until wilted.

Add remaining oil to pan and saute sweet potato rounds until lightly browned.

Combine parsley, cilantro, salt, pepper and eggs in a large bowl and whisk until eggs are well blended. Add to sweet potato mixture. Cook until eggs are set.

Cut tortilla into 8 wedges. Serve hot.

Servings: 8
Source: North Carolina Sweetpotatoe Commission