2 tbsp olive oil
1 medium sweet potato (around 300g), peeled and cut into 1cm cubes
sea salt and freshly ground black pepper
1 small red onion, finely chopped
1/2 large chorizo sausage (around 150g), chopped into small cubes
4 eggs, beaten
Heat 1 tbsp olive oil in a large frying pan over a medium heat.
Add the sweet potato cubes to the hot oil and sprinkle with salt and pepper. Saute until golden and soft, turning frequently so they don’t catch and, when done, set aside on a plate.
Add the remaining oil and, when hot, add the onion and chorizo.
Cook for 5 minutes, stirring frequently.
Then add the sweet potato and mix together well.
Pour the eggs into the pan and tilt so as to even out across the sweet potato mixture. Season with salt and pepper.
Cook for 3 minutes and then place the pan under a hot grill to finish the top of the omlette.