A non-traditional Sweet Potato Spanish Omelette that keeps the spirit of a tortilla while delivering 12 grams of protein per slice.
After spending time in Spain and seeing how simple ingredients can be turned into something deeply satisfying, I started experimenting with a version of the classic tortilla that would fit a modern, high protein kitchen. This sweet potato and cottage cheese omelet keeps the spirit of thinly sliced potatoes baked with eggs, but uses protein rich cottage cheese and parmesan for structure and staying powder. The result is a sliceable, meal prep friendly dish that holds together beautifully and reheats well without loosing its texture.
reasons you'll love this meal prep breakfast
- Simple Ingredients - Uses basic, affordable ingredients.
- High Protein - Each serving has 12 grams of protein to keep your body fueled and satisfied.
- Meal Prep Friendly - This fast recipe is easy to add to your meal prep day and gives you a wholesome breakfast or lunch all week long.
Ingredients for Sweet Potato Spanish Omelette
- Sweet Potato: if you prefer to use a russet or Idaho potato that will also work.
- Eggs: size large eggs
- Cottage Cheese: full fat cottage cheese, stirred before measuring.
- Parmesan: good quality grated parmesan.
- Oil, salt and pepper: the oil is really important to make sure the dish will actually release from the pan when you flip it. Don't skimp.
How to Make a Spanish Omelette
- Peel and slice the potatoes very thin, then toss with olive oil to coat. Add the potatoes to a greased deep pie pan. Cover with foil and bake at 350 degrees F for 15 minutes.
- Using a blender combine the eggs, cottage cheese, parmesan, salt and pepper until smooth.
- Remove the potatoes from the oven, carefully remove the foil and pour the egg mixture over the potatoes. Cover the pan again and bake for 15 minutes.
- Uncover, bake for an additional 8-10 minutes until the center is set.
- Run butter around the hot pan edges to help release the egg from the side of the pan. oolong for 10 minutes, flip onto a cutting board and top with the remaining Parmesan.
Pro Tip: Use a mandolin slicer to get perfectly uniform, ultra thin slices.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm individual slices in the microwave or a covered skillet until heated through.
- Freeze: not recommended, as the egg and dairy texture can change once thawed.
Tips and Variations
- Slice the sweet potatoes very thin so they cook evenly and soften properly.
- Grease the pan like your life depends on it!
- Let the omelet rest 10 minutes before flipping AND run butter around the edges of the hot pan.
- Swap parmesan for gruyere or Asiago.
- Add chopped ham or prosciutto
- Add in your favorite herbs or a pinch of crushed red pepper for a bit of spice.
Serve It with
This dish is a great grab and go breakfast. However, I love to serve it for dinner, it is the perfect vegetarian protein portion for those nights when the family eats meatless. Here's what we love to serve with them:
- Salad - This is my staple kale salad and it pairs well with this dish.
- Honey Roasted Carrots - you'll love these buttery carrots.
- Air Fryer Bacon - if you want to fill the meal out a bit more this is a good option.
Meal Prep Breakfast Recipes
- Energy Balls
- Egg Muffins
- Sheet Pan Eggs
- Steel Cut Oats
- Yogurt Fruit Dip
Sweet Potato Spanish Omelette
A lighter, higher protein twist on a Spanish Omelette, made with sweet potatoes and a baked egg base. This dish is meal prep friendly and contains 12 grams of protein per serving. Prep Time 10 minutes minutesCook Time 40 minutes minutes Servings 8 slices Calories 144kcal Author Annie HolmesIngredients
- 1 tablespoon olive oil
- 1 large sweet potato
- 8 large eggs
- 1 cup cottage cheese
- ½ cup parmesan divided
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Using a mandolin or very sharp knife peel and slice the sweet potatoes extremely thin (like you would for scalloped potatoes).
- Grease a deep dish pie pan very well, this is important!
- Toss the potato slices in 1 tablespoon of olive oil, use your hands to make sure the slices are separated and evenly covered in the oil.
- Add the potatoes to the pie pan, cover the pan tightly with foil. Bake potatoes for 15 minutes.
- While the potatoes are in the oven combine the eggs, cottage cheese, ¼ cup of the parmesan, and salt and pepper to taste.
- Remove the potatoes from the oven and carefully remove the foil. Pour egg mixture over, cover and bake for another 15 minutes.
- Uncover and cook 8-10 more minutes until it is set in the center.
- Trick to flip the pan: while the pan is still hot from the oven take a stick of butter and run it around the inner edges of the pan, just quickly run it over the edges, the butter will melt down the edge of the pan and help the egg release from the side of the dish.
- Allow the dish to cool 10 minutes, carefully flip and turn out on a cutting board. Sprinkle with the remaining parmesan.
