Spanish sweet potato tortilla

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 550, total fat 43 G., saturated fats 12 G., proteins 22 G., carbohydrates 17 G., fiber 4 G., cholesterol 402 mg, sodium 684 mg, sugar 5 G.

A Spanish tortilla is an omelet with potatoes, perfect for a hearty breakfast or dinner, and often served as an appetizer with wine or beer. Substitute sweet potatoes for the regular potatoes, and your tortilla will be lower in calories and slightly sweet. For a complete dinner, pair the tortilla with a juicy endive salad.

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.

Ingredients for the recipe:

1 onion, sliced into thin half rings
2 sweet potatoes, peeled, halved lengthwise and cut into thin half-moon slices
6 tablespoons extra-virgin olive oil
8 large eggs
1 tbsp. grated manchego cheese (about 110 gr.)
2 tbsp sherry vinegar
1 teaspoon Dijon mustard
3 heads Belgian endive, halved lengthwise and cut into 2.5cm pieces.
3 tbsp finely chopped almonds
3 tbsp finely chopped chives

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, sweet potato, Manchego cheese, Dijon mustard, sherry vinegar, endive salad, almond

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). In a medium oven-safe nonstick skillet, combine the onion, sweet potato, 1/4 cup olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Cover and cook over medium heat, stirring occasionally, until the sweet potato is tender but not falling apart, 6-8 minutes.
In a large bowl, beat the eggs and season with salt. Place the sweet potatoes in the bowl with the eggs and stir. Add the cheese. Place the pan over medium heat, add the egg mixture, and spread the sweet potatoes with a spatula. Cook until the mixture begins to set around the edges, 1-2 minutes. Transfer the pan to the oven and bake until tender, 12-15 minutes.

Meanwhile, combine the vinegar and mustard in a large bowl; add the remaining 2 tablespoons olive oil. Add the endive, almonds, and 2 tablespoons chives; toss to combine, and season with salt and pepper to taste.
Transfer the tortilla to a cutting board, cut into wedges, and arrange among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.

Categories:

recipe / Calorie content of prepared meals / Oven / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / / Potato dishes / Sweet potato / Potato gratins and casseroles / Food Network - recipes

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