In all honesty we made this in the hopes of it being a smooth potato and egg dish that would be great for sensitive teeth. It was not as soft as we expected, but it was 10 times more delicious, so we thought we’d include it anyway. After it cools down a little it is still soft enough for a new braces wearer to eat after the initial day or two.

 

Ingredients:

1/4 cup EVOO

3/4 large onion finely chopped

1 small 4 oz sweet potato, pealed

1 tsp salt

1 tsp pepper

4 eggs beaten

2 cup finely chopped herbs such as (parsley, dill cilantro, chives)

Directions:

In a 10 inch nonstick skillet, heat olive oil on medium heat. Add onions and cook, stirring occasionally until golden brown, 10-11 minutes.

At minute 5 out of 10 add potatoes to onions with salt and pepper and cook stirring occasionally until potatoes are soft, 3-4 minutes. (10 total minutes so far)

Whisk eggs and herbs together and then add to the skillet. Shake the skillet and use spoon to make sure the eggs are spread evenly. Then resist the urge to stir! Cook until a solid omelette forms.. about 8-10 minutes. You can cover to speed up the process at the end.

Loosen the omelette with a spatula and carefully slide (not flip!) the omelette onto a large plate ( uncooked side up). Place the skilled on top of the omelette and with oven mitts flip the omelette back into the skillet so the uncooked side is facing down. Cook until golden about 3-4 minutes.

We then put it on a paper town to absorbed excess oil and cut with a pizza cutter!

Recipe courtesy of ‘The Jewish Travel’ with slight modifications