Peel, wash and pat dry the sweet potatoes, then cut into small ½ inch (1.25 cm) pieces, roughly chop the onion and crack the eggs into a large bowl, season with sea salt & black pepper and whisk together

Heat a large nonstick fry pan with a medium heat and add in ½ cup extra virgin olive oil, after a couple of minutes add in the onion and mix with the olive oil

Once the onions are translucent, about 3 minutes, add in the chopped sweet potatoes, mix together so the sweet potatoes are fully coated in the olive oil, mix every 4 to 5 minutes so everything evenly cooks

After 20 to 25 minutes and the sweet potatoes are golden fried and fully cooked through, season with sea salt & black pepper, mix together, then transfer the mixture into the bowl with the eggs, making sure to shake off any of the excess olive oil, mix together and set aside

Heat the same pan with a low to low-medium heat, there should be some olive oil left in the pan, if not, add in about 1 tablespoon (15 m)

After 5 minutes add the egg mixture into the hot pan, make sure everything is in a single layer

After 3 to 4 minutes it´s time to flip the omelette to cook the other side, using a plate that is a bit smaller than the pan, place it over the pan, place one hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, using a spatula, compact the outer edges toward the center to give it that classic rounded edge

Once the omelette is cooked on both sides, about 4 minutes per side, remove from the heat and transfer into a serving dish enjoy!