Sweet Potato Pan

Name: Sweet Potato Pan
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 small sweet potatoes (about 300 g each); 7-10 Tbsp Salt; 100 g Shallots; 8 pickled peppers; 8 Eggs; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 Pot of chervil; 4 TABLESPOONS Oil; 100 g Parma ham in slices; 1 TABLESPOON Butter; 7-10 Tbsp Chervil and red chillies

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

4 small sweet potatoes (about 300 g each)
7-10 Tbsp Salt
100 g Shallots
8 pickled peppers
8 Eggs
4 TABLESPOONS Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 Pot of chervil
4 TABLESPOONS Oil
100 g Parma ham in slices
1 TABLESPOON Butter
7-10 Tbsp Chervil and red chillies

Directions

1
Peel and wash the potatoes. First cut into slices of about 1 cm thickness, then quarter them. Cook in boiling salted water for about 8 minutes and drain. In the meantime peel the shallots and cut them in half lengthwise. Dab the peppers carefully dry. Whisk eggs and cream.
2
Season with salt, pepper and paprika. Chop chervil and stir into the egg cream. Heat 1 tablespoon of oil. Fry 1/4 of the potatoes and shallots until crispy while turning. Season with salt and pepper. Add 2 peppers, also fry briefly. Pour 1/4 of the egg cream over them. Leave to set at low heat. Turn once, fry briefly. Keep the omelette warm and prepare the remaining ingredients in the same way. Cut ham slices in half lengthwise. Melt butter in a wide pan.
3
Pour 1/4 of the egg cream over them. Leave to set at low heat. Turn once, fry briefly. Keep the omelette warm and prepare the remaining ingredients in the same way. Cut ham slices in half lengthwise. Melt butter in a wide pan. Fry the ham until crispy and arrange on the omelettes in portions. Serve garnished with chervil and red chillies