Microwave sweet potato omelet

-MICROWAVE BAKED SPONGE CAKE. Roll it up with kitchen paper, wet it under the tap, drain it and microwave it at maximum power for about 10 minutes (5 minutes per side). Once ready, peel and cut into thin slices.

- Grate an onion and fry it with oil. Once it is poached, add the sweet potato so that it browns a little.

- In a bowl beat 4 eggs and add spices. In my case garlic powder, ground pepper and salt. Add the sweet potato and let stand for about 5 minutes.

With a little oil in the pan, over medium/high heat, add the mixture and let it cook for 1-2 minutes depending if you want it juicier and undercooked or more curdled. Turn over and let it cook for a few minutes as well.