6 eggs
1 large sweet potato
1 tablespoon milk
Salt, black pepper, and olive oil to taste
Chopped parsley and grated cheese for garnish
6 eggs
1 large sweet potato
1 tablespoon milk
Salt, black pepper, and olive oil to taste
Chopped parsley and grated cheese for garnish
Peel the sweet potato, cut it into slices, and soak them in cold water with salt to prevent browning
Beat the egg yolks well, but not too much. Reserve
In a bowl, mix together the egg yolks, salt, and black pepper to taste. Reserve
Heat some olive oil in a non-stick skillet and place the sweet potato slices
Let them cook for a few minutes on both sides until they're lightly browned
Mix the egg yolks with milk and pour over the sweet potatoes
Use a spatula to loosen the edges of the fritter from the pan
Cover the skillet and flip the fritter over, placing it back on top of the tampa
Add more olive oil to the pan and cook for another minute
Serve with grated cheese and chopped parsley sprinkled on top.
