Spinach and Sweet Potato Spanish Tortilla

March 9, 2018
Recipe by: Good Chef Bad Chef

This Spanish-inspired recipe is easy to prepare and is a wonderful Tapas dish! The hosts of Good Chef Bad Chef put a healthy twist on a traditional Hispanic tortilla recipe by using sweet potatoes! Plus, the revolutionary Swiss Diamond XD coating provides the ultimate nonstick base for this egg-based dish, which ensures no sticky messes and no scrubbing afterwards!

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4-5 servings
Difficulty: Easy


  • 300g (2 cups) baby spinach leaves
  • 8 tbsp olive oil
  • 2 large onions, thinly sliced
  • 4 sweet potatoes, peeled & sliced
  • 2 garlic cloves, finely chopped
  • 8 large eggs
  • 1 pinch salt
 Print Recipe


  1. Preheat oven to 350°F (177°C)
  2. Blanch spinach.
  3. Heat 3 tbsp oil in a Swiss Diamond Nonstick Sauteuse Pan 
  4. Chop your onion and chop your sweet potato into thin (potato chip sized) slices
  5. Saute the onions first, add garlic, salt and pepper
  6. Add the potatoes, and more olive oil. Add spinach
  7. Whisk the eggs in a large bowl and pour in the egg mix
  8. Place in oven and bake for 20 mins or until golden brown and set
  9. Once cooled, put a plate face down onto the pan, then flip it over
  10. If the egg has not completely cooked through, slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over
  11. Sprinkle with freshly chopped chives
  12. Enjoy!