Sweet Potato Tortilla
A twist on the Spanish classic
Servings: 4
Calories: 319kcal
Ingredients
- 1/4 cup olive oil
- 1 onion peeled and chopped
- 1 lb sweet potatoes peeled and thinly sliced
- 5 eggs beaten
- 1/4 tsp smoked paprika
- 1/8 tsp ground cumin
- Salt and pepper
Instructions
- Heat one third of the oil in a pan over medium-low heat.
- Add the onions with a pinch of salt and cook gently for 10 minutes, until softened and just starting to color.
- Remove from the pan with a slotted spoon and place in a mixing bowl.
- Add another third of the oil to a separate mixing bowl along with the sliced sweet potatoes. Use your hands to toss together so the slices separate from one other and are coated in the oil. Transfer to the same pan, still over medium/low heat.
- Cover the pan and cook for about 15 minutes, turning a few times, so that the potatoes steam and fry at the same time. They are ready when tender to the point of a knife. Transfer to the bowl with the onions. Leave to cool to room temperature.
- Beat the eggs with the paprika and cumin and season to taste. Add to the sweet potato mix and combine, so that the potatoes are all coated in the eggs.
- Heat the remaining oil in a non-stick pan of about 8 inch diameter, over medium-low heat.
- Add the tortilla mix and fry gently for about 5 minutes, until set and golden brown on the base.
- Place a chopping board or upturned plate over the pan and invert, so that the tortilla falls out on the board. Slide it back into the pan and cook for about 3 minutes on the reverse side.
- Turn the tortilla carefully out of the pan and serve hot or cold.
Nutrition
Calories: 319kcal | Carbohydrates: 25.9g | Protein: 10g | Fat: 20.1g | Cholesterol: 232.5mg | Sodium: 152.4mg | Sugar: 6.2g