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In a pan of boiling salted water, cook the white potatoes for 2 minutes. Immediately drain and run under cold water. Once completely cooled, dry thoroughly on kitchen paper and set aside in a bowl.
Heat 2 tbsp of the oil in a frying pan and cook the onions until golden brown and soft, approximately 6-8 minutes. Remove from the heat and add to the potatoes, then season and mix well. Place the sweet potatoes in a seperate bowl and season.
Brush the deep pan plate of your George Foreman Evolve Grill with the remaining oil.
Start by spreading a layer of the sweet potato on the bottom of the plate, then alternate with layers of your onion/potato mix, ensuring all layers are even. Repeat the process until the deep pan plate is full.
In a clean bowl, beat the eggs, and stir in the cheese and seasoning. Slowly pour this mixture into the deep pan over your layered potatoes.
Attach the deep pan to the grill and heat to medium. Cook for approximately 10-20 minutes or until a knife can easily be inserted through the potatoes, then dig in!
This Sweet Potato Spanish Omelette recipe is great for a weeknight dinner, and is delicious either cold or heated up the next day for lunch too!