Sweet potato and onion Spanish omelette

1 Place sweet potato in a microwave-safe bowl. Cover with plastic (or microwave-safe plate) and microwave on high for 3 minutes or until just tender. Drain.

2 Meanwhile, in a medium bowl whisk eggs and chives until combined.

3 Heat oil in a 26cm non-stick frying pan over medium-high heat. Add onion and kale and sauté for 2 minutes or until slightly softened. Add sweet potato, then cook for 4 minutes, stirring gently. Add eggs and gently tilt pan to allow egg mixture to spread evenly. Cook for 3-4 minutes, without stirring, or until egg is almost set. Remove pan from heat.

4 Invert omelette onto a large plate, then slide omelette back into pan and cook for a further 3 minutes or until golden and set. Slide omelette onto plate and slice into wedges. Serve with leafy greens and bread rolls.