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Photo of Spanish omelette by WW

Spanish omelette

Total Time
55 min
20 min
35 min
This omelette is packed with goodies; capsicum, spinach, sweet potato and bacon. Delicioso!


Orange sweet potato (kumara)

500 g, peeled, cut into 1cm cubes

Reduced fat oil spread

2 tsp

Brown onion

1 medium, cut into thin wedges

Red capsicum

1 medium, cut into 1cm pieces


2 clove(s), crushed

Baby spinach

200 g


6 medium, lightly beaten

Cherry tomatoes

200 g, truss variety

Shortcut bacon

108 g, (4x30g slices) fat trimmed, thinly sliced

Wholegrain bread

4 slice(s), (4x35g)

Oil spray

1 x 3 second spray(s)


  1. Place the sweet potato in a medium saucepan. Add enough water to cover. Bring to the boil. Boil, uncovered, for 5 minutes or until just tender. Drain. Cool.
  2. Melt the spread in a medium non-stick frying pan over medium heat. Cook the onion, capsicum and garlic for 5-10 minutes or until soft. Add the spinach and stir until wilted. Stir in the sweet potato and eggs until combined. Season with pepper.
  3. Lightly spray a deep non-stick ovenproof frying pan with oil and heat over medium heat. Add the sweet potato mixture and reduce heat to low. Cook, covered, for 8-10 minutes or until the base is golden and set.
  4. Heat a grill on medium-high. Line a grill tray with foil. Grill the omelette for 5-7 minutes or until the top is golden and set. Allow to cool in the pan for 5 minutes. Place tomatoes and bacon on grill tray and grill for 5-8 minutes or until tomatoes are slightly browned and bacon is crisp. Cut the omelette into wedges and serve with the bacon, tomatoes and bread.