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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!

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

INGREDIENTS

  • 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

DIRECTIONS

  • Preheat oven to 350°F (177°C)
  • Blanch spinach.
  • Heat 3 tbsp oil in a Swiss Diamond Nonstick Sauteuse Pan 
  • Chop your onion and chop your sweet potato into thin (potato chip sized) slices
  • Saute the onions first, add garlic, salt and pepper
  • Add the potatoes, and more olive oil. Add spinach
  • Whisk the eggs in a large bowl and pour in the egg mix
  • Place in oven and bake for 20 mins or until golden brown and set
  • Once cooled, put a plate face down onto the pan, then flip it over
  • 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
  • Sprinkle with freshly chopped chives
  • Enjoy!