Dinner Food

Recipe: Sweet Potato Tortilla’s

Tortilla's, Spanish, Radish to Wear, Radishtowear, Sweet Potato, Dinner, Egg, Health, Food

This  Spanish tortilla dish is amazing and definitely worth the share. I‘ve decided to swap the ‘regular’ potatoes for their sweeter version and it tastes amazing. 

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INGREDIENTS

| 4 persons | +/- 20 minutes |

  • 4 ‘big’ sweet potatoes
  • 4 eggs
  • ½ cup of milk by your choice (cows, almond, soy etc.)
  • 1½ garlic
  • 8 tbsp. olive oil
  • Bush of fresh parsley
  • 1 minced onion
  • Pepper
  • Salt

Tortilla's, Spanish, Radish to Wear, Radishtowear, Sweet Potato, Dinner, Egg, Health, Food


HOW TO

  1. Cut the sweet potatoes into thin slices (about ½ a cm). If you’ve sliced them a bit thick, don’t worry – it will simply take a bit longer for them to cook.
  2. Crack the eggs onto a large mixing bowl and mix them with a whisk or fork.
  3. In the meanwhile you can boil your sweet potato slices for 3 minutes or so. You don’t actually have to do this, but it’s so much quicker this way, because your potatoes are now already half cooked.
  4. Put the minced garlic, minced spring onion, some pepper and salt and the sweet potato slices in the egg mix. Stir until everything is mixed properly.
  5. Now: get out a large, heavy, non-stick frying pan and heat the olive oil on medium high heat. Put your tortilla mixture in the pan and make sure the potatoes are evenly spread. You can re-place them with the use of a fork.
  6. Make sure the heat is set very very low; because this baby needs some time to cook.
  7. When the mixture has browned on the bottom; you’re ready to ‘flip’ it over. Be aware: it’s not as easy as with a regular omelet. Nope. This calls for backup. Place a large dinner plate upside down over the frying pan. Quickly turn the frying pan over and the omelet will fall onto the plate.
  8. Now cover your frying pan with a little more olive oil and slide the ‘uncooked’ side of the omelet into the frying pan. You can shape its sides by using a spatula. Let it cook for 5 minutes or so. Then turn the heat off and leave the tortilla in the pan for about 2 minutes.
  9. R-E-A-D-Y to serve. Serve this baby with freshly chopped parsley, a little extra pepper and salt. We like to add some avocado on top, to make it even tastier.

Tortilla's, Spanish, Radish to Wear, Radishtowear, Sweet Potato, Dinner, Egg, Health, Food

 


O! ONE LAST TIP

You can prepare a Spanish tortilla today, and serve it tomorrow! If you keep it in an airtight container it doesn’t lose any flavor whatsoever. Just heat it up in the oven at about 200°C and leave it for 15 minutes or so, but if you’re not willing to wait: they even taste really good when they’re cold!

Are you going to try it out? 

I’d ♥ to know!

This  Spanish tortilla dish is amazing and definitely worth the share. I've decided to swap the 'regular' potatoes for their sweeter version and it tastes amazing.  - – – – – – – – – – – – – – – – – – - INGREDIENTS | 4 persons | +/- 20 minutes | 4 'big' sweet potatoes 4 eggs ½ cup of milk by your choice (cows, almond, soy etc.) 1½ garlic 8 tbsp. olive oil Bush of fresh parsley 1 minced onion Pepper Salt HOW TO Cut the sweet potatoes into thin slices (about ½ a cm). If you've sliced them a bit thick, don’t worry – it will simply take a bit longer for them to cook. Crack the eggs onto a large mixing bowl and mix them with a whisk or fork. In the meanwhile you can boil your sweet potato slices for 3 minutes or so. You don't actually have to do this, but it's so much quicker this way, because your potatoes are now already half cooked. Put the minced garlic, minced spring onion, some pepper and salt and the sweet potato slices in the egg mix. Stir until everything is mixed properly. Now: get out a large, heavy, non-stick frying pan and heat the olive oil on medium high heat. Put your tortilla mixture in the pan and make sure the potatoes are evenly spread. You can re-place them with the use of a fork. Make sure the heat is set very very low; because this baby needs some time to cook. When the mixture has browned on the bottom; you're ready to 'flip' it over. Be aware: it's not as easy as with a regular omelet. Nope. This calls for backup. Place a large dinner plate upside down over the frying pan. Quickly turn the frying pan over and the omelet will fall onto the plate. Now cover your frying pan with a little more olive oil and slide the 'uncooked' side of the omelet into the frying pan. You can shape its sides by using a spatula. Let it cook for 5 minutes or so. Then turn the heat off and leave the tortilla in the pan for about 2 minutes. R-E-A-D-Y to serve. Serve this baby with freshly chopped parsley, a little extra pepper and salt. We like to add some avocado on top, to make it even tastier.   O! ONE LAST TIP You can prepare a Spanish tortilla today, and serve it tomorrow! If you keep it in an airtight container it doesn't lose any flavor whatsoever. Just heat it up in the oven at about 200°C and leave it for 15 minutes or so, but if you're not willing to wait: they even taste really good when they're cold! Are you going to try it out?  I'd ♥ to know!

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