Flat Sweet Potato Omelet

Before we get into this post I'm hoping you can teach me how to spell omelette. Or is it omelet? I don't know. HELP! 

Now it's time to get personal. It was late one night, Essential Pépin came on local tv and was showing all of the ways to make an omelet. The man is just amazing, his voice and demeanor are so soothing and his food makes me drool. He's amazing. 

I guess we should move on from my crush of Jacques Pépin to this Flat Sweet Potato Omelet. On this special night I had with Jacques he made a Spanish style tortilla omelet, which made me realize I could turn one of my favorite tapas dishes into breakfast. Boy does that man know the way to my heart. 

For brunch that weekend I took what I retained from that flat potato omelet on Essential Pépin, added some sweet potatoes and had one heck of a breakfast. It was intense...in a good way.

Keep reading for the recipe that serves two, just up the quantities if you're feeding more or if you're just extra hungry!

Ingredients
1 tablespoon olive oil
1 garlic clove, minced
1 shallot, chopped
1 small sweet potato, peeled and sliced
3 eggs
1 tablespoon milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon herbes de provence
1 small tomato, sliced 
1 tablespoon grated parmesan 

Directions
Heat oil in over medium high heat in a nonstick oven proof skillet (I used ann 8" skillet). Once oil is heated add garlic, shallot and sweet potato to skillet (slightly overlapping potatoes to make 1 layer). Reduce heat to medium and cover and cook for about 10 to 12 minutes.

Meanwhile, in a small bowl beat together eggs, milk, salt, pepper and herbes de provence.

Preheat the broiler. 

Add eggs to pan and let cook for about 1 to 2 minutes, then slightly tilt pan so eggs stir around. 

Layer tomatoes on top of eggs, sprinkle on parmesan and place under broiler for a few minuts (2-4) until eggs are set.

Enjoy!