Authentic Spanish tortilla with sweet potato and kale
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This hearty, fiber- and protein-rich vegetarian tortilla with sweet potato chunks and kale makes a great breakfast, lunch, or dinner. The omelet is quick and easy to make, and the smoked mozzarella adds a rich, mouth-watering flavor, making the texture even creamier and more chewy. One skillet serves 6-8 servings. A great idea for a crowd! Serve hot or cold as a traditional appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 large eggs, beaten
- 1/4 cup olive oil
- 1 sweet potato, peeled, halved and sliced crosswise
- Half an onion, thinly sliced
- 1 teaspoon coarse salt
- 5 leaves of Tuscan kale, chopped
- 1 and 1/4 tbsp. grated smoked mozzarella
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Cooking the dish according to the recipe:
- Preheat oven to grill mode.
- Heat an 8-inch cast-iron skillet over medium heat. Add olive oil to the skillet and heat. Add the sweet potato, onion, and 1/4 teaspoon salt. Cook, stirring frequently, until the onion and sweet potato begin to brown and the sweet potato is cooked through, about 8 minutes. Add the kale and sprinkle with 1/2 teaspoon salt. Cook, stirring frequently, until the kale is wilted and tender, about 3 minutes.
- Sprinkle the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup smoked mozzarella. Pour the egg mixture over the vegetable mixture. Using a rubber spatula, gently fold, ensuring all the sweet potatoes are coated and all the ingredients are evenly distributed. Cook on the stovetop for about 3 minutes until the frittata is set on the bottom. Sprinkle with the remaining 1/4 cup mozzarella.
- Transfer the pan to the broiler and broil until golden brown, about 3 minutes. Let cool in the pan for 5 minutes. Run a thin knife around the edges of the frittata and cut into 16 squares. Serve warm or at room temperature.
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