Spinach and Sweet Potato Spanish Tortilla

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


  • 2 Cups (300g) baby spinach leaves
  • 5 Tbsp olive oil
  • 2 large onions, thinly sliced
  • 4 sweet potatoes, peeled & sliced
  • 2 garlic cloves, finely chopped
  • 8 large eggs
  • 1 pinch salt
  • chives, freshly chopped, for garnish


  1. Preheat oven to 350°F (177°C)
  2. Saute spinach in 1 Tbsp oil until wilted. Transfer to a small bowl. Discard excess water.
  3. On low-medium heat, saute onions and garlic in 1 Tbsp oil in a Swiss Diamond Nonstick Sauteuse Pan until transparent
  4. Add the potatoes and spinach with 3 more Tbsp olive oil. Adjust amount of olive oil if needed.
  5. Wisk eggs in a large bowl and then pour on top of potato/spinach mixture in Sauteuse Pan
  6. Place in oven and bake for 20 minutes or until golden brown and set
  7. Once cooled, put a plate face down onto the pan, then flip it over
  8. If the egg has not completely cooked through, slide the tortilla back into the pan and cook for another 5-10 minutes until set and golden all over
  9. Sprinkle with chives
  10. Enjoy!