Spanish Omelet (Tortilla) with Sweet Potatoes
by Editorial Staff
Traditional Spanish tortilla is made with eggs, potatoes, and onions. This recipe is a variation on a classic dish. Here, beaten eggs are poured into pieces of sweet potato baked in the oven – rich in nutrients and tasty sweet potatoes.
Ingredients
- Sweet potato (sweet potato) – 500 g
- Red pepper, hot (flakes) – 1 teaspoon.
- Olive oil – 5 tbsp
- Small onions – 2 pcs.
- Large eggs – 6 pcs.
- Salt pepper
Directions
- Preheat oven to 200 degrees. Peel the sweet potato, cut into 2 cm cubes, place on a baking sheet and mix well with red pepper and 2 tbsp olive oil. Bake in the oven for 30 minutes, until soft, stirring occasionally.
- Heat the remaining oil in an ovenproof skillet. Add finely chopped onion and cook, stirring occasionally, for 5 minutes. Add sweet potatoes and stir.
- Beat eggs, salt, and black pepper with a fork or whisk. Pour the beaten eggs over the sweet potato and onion and cook over low heat for 10 minutes. Place the skillet in the oven to brown the top of the omelet. Gently place the finished tortilla on a plate, freeing the edges, and serve with a green salad.
Enjoy your meal!
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