Place your sweet potato circles on to a microwavable plate. Cover with kitchen roll and microwave for 10 minutes turning half way through.

After ten minutes season the sweet potato circles with a little oil, salt, pepper and smoked paprika.

Heat a non stick frying pan on a medium heat. Once hot, place the sweet potato circles into the pan and fry for 2 minutes each side until they have a nice colour. Set aside.

In the same pan add a little more oil before adding the tomatoes. Season with a pinch of salt and pepper then pan fry for 1 minute each side. Set aside once cooked.

Next whisk 3 eggs in a small bowl – season with a good pinch of salt and pepper. Add a little more oil, turn the pan temperature down to medium-low and pour in the eggs. Give them a stir with a spatula before allowing them to settle and cook for 2 minutes until your omelette is cooked. Place on a plate and cut into a circle like shapes.

Remove the skin and stone from the avocado and mash in a bowl with a good pinch of salt and pepper.

Take your sweet potato and top with smashed avocado, tomato and omelette circles.

I served mine with mixed berries and topped the sliders with chilli flakes.