Mouthwatering Paleo South African Fry-up: Biltong & Kalahari Truffle Omelette with Paprika Roasted Sweet Potatoes
Discover the mouthwatering flavors of this gourmet paleo South African breakfast featuring succulent biltong, fragrant kalahari truffles, and paprika-roasted sweet potatoes. Indulge in the symphony of textures and aromas that transport you straight to the heart of South Africa, while enjoying a dish that's both nutritious and delicious.
Allergens
Eggs, beef (for biltong)
Ingredients
- 100g air
- dried beef biltong
- 5 large organic eggs
- 1 tablespoon kalahari truffle, finely chopped
- 2 medium sweet potatoes, peeled and cubed
- 1 teaspoon smoked paprika
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with smoked paprika, salt, and pepper, then spread evenly on a baking sheet. Roast in the preheated oven for 25 minutes, turning halfway through, until golden brown and tender.
- In a large mixing bowl, whisk together eggs and chopped kalahari truffle. Season with salt and pepper to taste. Set aside.
- Heat a non stick skillet over medium heat, add a small amount of olive oil, and swirl to coat the pan. Pour in the egg mixture and cook until almost set but still slightly runny on top.
- Gently fold the omelette in half and remove from heat. Let it rest for a minute before slicing into four portions.
- To serve, place a portion of roasted sweet potatoes at the center of each plate, followed by a slice of biltong infused omelette. Garnish with fresh parsley and enjoy!
Chef’s Insight
Experiment with different cuts of beef for biltong to create unique flavor profiles.
Notes
Serve immediately for the best texture and flavor experience.