Sweet Potato Omelet

Peel the sweet potatoes and cut them into fine strips

Wash in cold water, then dry with a clean cloth or paper towel

Place the sweet potatoes in a bowl, add the onion and half of the salt, and mix well. Reserve

Heat 2/3 cup of olive oil in an 18cm diameter frying pan over medium heat

Add the reserved sweet potato mixture gradually and fry at high heat, stirring with a spatula until golden brown (about 10 minutes)

Remove from heat and reserve

Beat the eggs in a large bowl with a hand mixer until frothy

Season with the remaining salt and black pepper, then reserve

Strain the sweet potato mixture through a strainer to remove excess oil, reserving 1/2 cup of olive oil

Add the reserved sweet potatoes to the egg mixture, mix slowly, and let it rest for about 10 minutes

Heat 1 tablespoon of the reserved olive oil in the same frying pan over medium heat

Add the sweet potato-egg mixture, spread immediately with a spatula, and cook, shaking the pan occasionally to prevent sticking, until the bottom is golden brown (about 2 minutes)

Flip the omelet onto a plate, add the remaining olive oil from the pan, and slide it back into the pan

Cook over high heat for about 2 minutes, then reduce heat to medium and cook until the bottom is golden brown

Transfer to a plate, let it cool, and serve

Calories per slice: 477.