Ingredients
- 2 medium sweet potatoes peeled and roughly chopped
- 10oz smoked haddock fillet
- COCONUT OIL
- 1 ONION finely chopped
- 5 free-range eggs
- salt and freshly ground black pepper
- 2 tbsp chopped fresh chives
Servings:
Instructions
- Cook the sweet potatoes in a pan of boiling water. After five minutes, add the fish to the pan. Once the sweet potatoes are tender, drain the potatoes and fish, and set aside.
- Heat the oil in a pan over a medium heat and sauté the onion until they become soft and translucent.
- Once the fish and potatoes have cooled enough to handle, flake the fish into smaller pieces and remove any skin and bones.
- In a bowl, beat the eggs, season and add the chives, potatoes and fish.
- Pour the mixture back into the pan with the onions and cook over a medium heat for a few minutes until the omelette is set.
- Cut the omelette into slices and serve warm. Alternatively, this can be made in advance, stored in the fridge and enjoyed cold.
Recipe Notes
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