SWEET POTATO OMELET

1/2 stick butter, 5 small sweet potatoes, 2 green onions, minced,  1/4 cup Mexican chorizo sausage remove from casing and cube, 3 tablespoons spinach, rolled and thinly sliced,  4 eggs, 3 tablespoons heavy whipping cream, I Yukon gold potato, 1 teaspoon celery, chopped, 1 teaspoon red bell chopped, 2 teaspoon white onions, chopped, oil for frying.

Pierce 3 of the sweet potato with a fork, put them in a plastic bag, and cook them in the microwave on potato until you can squeeze them with your finger.  Remove peel and cube the potatoes, set aside.  In a bowl, whisk the eggs and whipping cream.  Get out a cast-iron skillet melt the butter. Add the chorizo cook until done, add the cubed sweet potatoes, continue to cook until the sweet potatoes are light brown. This will take 7 to 10 minutes.  Add the green onions and spinach, stir and continue to cook. Salt and pepper to taste.  Add the egg mixture.  The eggs will spread to the end of the skillet and become fluffy.  Allow this mixture to brown around the edges and bubble in the middle.  With a spatula, fold the omelet and remove it from the skillet. Slice the remaining 3 sweet potatoes in quarters. Get out a heavy skillet, add about 2-inches of oil, heat oil to 400 degrees, add the potato quarters into the hot oil.   Fry to a golden brown.  Add the remaining vegetables, cook for 3-5-minutes.  Remove from the skillet when the potatoes are golden brown, sprinkle with salt, sugar, and cinnamon.   Serve the fried potatoes on the side of the omelet.