Peel the sweet potato and cut into 1/2 cm slices.
Fry them with oil, turning them when golden brown.
Beat the eggs and pour in the pan, then cook until they begin to set.
Turn over the omelette, using a flat dish.
Serve sprinkled with grated ricotta cheese.
Sweet Potatoes Omelette
1 sweet potato
2 eggs
ricotta salata cheese