Spanish Tortilla with Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 550
- Total Fat
- 43 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 402 milligrams
- Sodium
- 684 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 22 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 onion, halved and thinly sliced
2 sweet potatoes, peeled, halved lengthwise and thinly sliced into half-moons
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 large eggs
1 cup shredded manchego cheese (about 4 ounces)
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
3 heads Belgian endive, halved lengthwise, cored and sliced crosswise 1 inch thick
3 tablespoons finely chopped Marcona almonds or slivered almonds
3 tablespoons finely chopped fresh chives
Directions
- Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes.
- Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper.
- Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.